Busiate pasta with tuna sauce


“Busiate” are a kind of spiral-shaped pasta of Arab origin, which are traditionally from Trapani. The name can be traced back to the "buso", a knitting needle which was used in Trapani area to work wool and cotton. To make this particular pasta, also known for their succulent condiments based on tomato and fresh fish, the dough is twisted around a skewer. The busiate pasta with tuna sauce are a cornerstone of the Mediterranean cuisine, tasty and easy to prepare.

  • fish products from Sicily
  • PGI Pachino tomatoes
  • Trapani tuna

First course




• 3 eggs

• 320 g durum wheat flour

• 1 slice of 500g of fresh tuna

• 200 g Pachino tomatoes

• 1 clove  garlic

• Extra virgin olive oil as needed.

• Salt to taste

• Pepper as needed.


1. Knead the eggs, 300 grams of flour and a pinch of salt.

2. Continue kneading until you obtain a smooth and homogeneous dough.

3. Leave it to rest for about half an hour in a cool and dry place.

4. Roll out the dough with a rolling pin and bring it to a thickness of about 3-4 mm.

5.  Cut the dough into strips of about 10 cm length and half a cm width.

6. Twist each strip around a skewer, in order to give the spiral coiled shape.

7. Put the strips to dry on a work surface lightly sprinkled with flour.

8. Proceed with the preparation of the tuna sauce.

9. Wash and cut the tomatoes in half and cook them in a pan, in which a clove of garlic has been dried for about ten minutes. Season with salt and pepper.

10. Halfway through cooking, add the diced tuna and mix well.

11. Boil the busiate pasta in abundant salted water and drain them al dente. Finish cooking by sautéing them with the tuna sauce for a couple of minutes in the pan.

12. Serve hot.