Busiate with Sicilian broccoli

05/04/2025

Today, together with Cesarina Marilù from Catania, we discover how to prepare Busiate with Sicilian broccoli, a dish that smells of tradition and family.

We’re talking about handmade fresh pasta, passed down through precise and ancient gestures, from grandmother to granddaughter, bringing the warmth of tradition to the table.

Among the most fascinating and rich in history, the busiata stands out as an authentic symbol of Sicily: each spiral holds the flavor of a generous land and the passion of those who, with love, continue to knead time.

Busiate is a type of pasta typical of Western Sicily, particularly the Trapani area. Its name comes from "buso" – a skewer or knitting needle – once used (and still used today) to roll the dough by hand, giving it its iconic and unmistakable elongated spiral shape, reminiscent of fusilli.

Made with very simple ingredients – durum wheat semolina and water – busiate are a perfect example of how a recipe rooted in peasant tradition can, over time, conquer fine dining.

Although busiate are often served with the famous pesto alla trapanese, this recipe offers an equally delicious and traditional alternative: Sicilian broccoli. While simple, this vegetable is very flavorful. Once boiled, it is sautéed with garlic and sun-dried tomatoes. Its shape is perfect for holding the sauce.

The toasted breadcrumb topping, which replaces pecorino cheese, adds a final touch and a rustic note to the dish. This recipe demonstrates how, with just a few carefully selected ingredients, traditional dishes rich in flavor can be recreated.

Busiate with Siciian broccoli

Handmade Sicilian busiate with broccoli, sun-dried tomatoes, and toasted breadcrumbs, an authentic dish from tradition.

DifficultyMedium

Preparation time45m

Cooking time15m

Servings4

Ingredients

For the busiate:
300 g of semolina flour
150 g of warm water
For the sauce:
1 Sicilian broccoli
Garlic
80 g of sun-dried tomatoes
100 g of toasted breadcrumbs
EVO oil

Method

Make a well with the flour on a clean surface, then gradually add the warm water, mixing quickly and applying light pressure with the base of your wrist. Continue adding water until you get a smooth and homogeneous dough.
To shape the busiate, use a long wooden skewer (as an alternative to the traditional "Buso"). Take a small piece of dough, roll it into a cylinder about 9 cm long, and twist it around the skewer, moving it back and forth until it forms the typical spiral shape of the busiata.
Cut the florets of the Sicilian broccoli and blanch them in boiling water for 10-15 minutes until tender but still intact.
In a small pan, toast the breadcrumbs with a drizzle of olive oil.
In a larger pan, heat some olive oil with a clove of garlic. Add the broccoli florets, season with salt and oil, and finally add the sun-dried tomatoes.
Cook the busiate for about 10 minutes, drain them al dente, and transfer them to the pan with the sauce. Add a bit of pasta cooking water and stir for a few minutes.
Serve by adding the toasted breadcrumbs, which in Sicily replace grated cheese.