Eating in Sicily. Busiate con pesto trapanese or busiate pasta with trapanese pesto. This pesto doesn't contain pinoli like the genovese pesto instead it has tomato sauce and almonds. The result is an orange color pesto that while retaining the traditional basil and garlic base, gives a more complex flavor. This dish was served at the Peccati di Gola restaurant in Castellammare del Golfo and the chef added pomodorini and muddica atturrata or toasted bread crumbs. The result was spectacular. Usually, the pomodorini are not added nor are the breadcrumbs because this is a super fast dish usually served when people drop by and naturally, they cannot leave without eating. We Italians take eating good food very seriously.