for 2 person

Pasta

200 g	pasta flour
1 dl	water

Shape

1	wooden skewer

½ dl	olive oil
65 g	capers, drained
150 g	cherry tomatoes, cut in half

Busiate

	salted water, boiling
180 g	Fine Food Pesto alla Trapanese
½ bunch	basil, finely chopped
	salt and pepper to taste
50 g	almonds, coarsely chopped, roasted

How it's done

Pasta

Pour the pasta flour and water into a bowl, mix, knead for approx. 5 mins. to form a smooth dough. Leave the dough to rest for approx. 30 mins. underneath a bowl rinsed in hot water.

Shape

Divide the dough into eighths. Cover and set aside 7 portions. Shape 1 portion into rolls approx. 5 mm thick. Cut the rolls into pieces approx. 10 cm long. Wrap 1 piece of dough around the wooden skewer, gently roll over the work surface. Place the busiate on a floured tea towel. Repeat these steps with the remainder of the dough.

Heat the oil in a small frying pan. Pat the capers dry, add to the pan, fry until crispy. Remove and set aside. Place the tomatoes in the same pan, fry briefly.

Busiate

Cook the busiate in boiling salted water until al dente, drain, mix with the pesto, cherry tomatoes and basil, season. Top with the almonds and reserved capers.

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