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Home » Recipes » Pasta Sauces

Published: Jul 23, 2021 · Modified: Mar 14, 2023 by Jacqui

Sicilian Pesto Pasta (Pesto Alla Siciliana)


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This Sicilian pesto pasta recipe is a super light and fresh recipe from my hubby’s home region, Sicily. I used homemade casarecce but, of course, you can use dried pasta too.

Known as pesto alla Siciliana, this is a creamy no-cook sauce. So, you can have this dish on the table in the time it takes to boil the water and cook the pasta.

Sicilian pesto with casarecce pasta in a white bowl

A little pesto alla Siciliana history.

Sicily is not the part of Italy where pesto originated. That, in fact, is Liguria home to pesto Genovese (basil pesto). The Genovese invented basil pesto in the 1800s. Today, it’s probably one of the most popular and well-known Italian condiments.

Two bowls of Sicilian pesto pasta

Apparently, it was Genovese sailors who first introduced pesto to the Sicilians, particularly those living in Trapani, which was an important port of call for the Genovese merchant ships. However, the Sicilians started making their own versions of pesto using local ingredients.

Sicilian pesto pasta in a bowl with a fork and basil

Different Sicilian pesto recipes.

Over time, a number of Sicilian pesto recipes developed. Among the most well-known are pistachio pesto and pesto Trapanese (from Trapani). Some people say pesto Trapanese and pesto alla Siciliana are the same. But I don’t think so. Neither does my Sicilian hubby!

Ingredients for Sicilian pesto on white plate. These include ripe tomatoes, parmesan, fresh ricotta, pine nuts, garlic, basil and extra virgin olive oil.
Step 1 Gather your ingredients

What is the difference between pesto Trapanese and pesto alla Siciliana?

According to most the recipes I looked at (there were a lot), pesto Trapanese contains peeled almonds, whereas pesto alla Siciliana usually has pine nuts. However, some people do make this version with almonds or even with pistachios, both typical Sicilian ingredients.

tomatoes in boiling water in white bowl
Step 2 Blanch the tomatoes in boiling water and peel them.

Also, many recipes for pesto Trapanese specify pink garlic (aglio rosso) and the only cheese is normally pecorino. This Sicilian pesto has fresh ricotta as well as Parmigiano or grana. Both recipes have peeled ripe tomatoes and fresh basil.

chopped peeled tomatoes in white bowl, grated Parmigiana in white bowl and pine nuts, basil leaves and garlic.
Step 3 Chop the tomatoes, peel the garlic and wash the basil leaves.

Ingredients.

Like many traditional Italian recipes, there are some different versions of this Sicilian pesto. However, the differences are quite small.

The tomatoes.

Some people cook the peeled tomatoes before blending them. I didn’t. And most the recipes I found don’t call for it. Also, not all recipes say to peel the tomatoes. I guess it depends on how thick the skins are and your preference.

peeled and chopped tomatoes in food processor
Step 4 Put the tomatoes into the food processor and pulse a couple of times.

The best tomatoes to use for pesto are deep red ripe San Marzano, datterini (small date tomatoes) or vine tomatoes. Sicilians like to use Pachino tomatoes which are cultivated in Southeast Sicily.

garlic, pine nuts and grated cheese added to food processor
Step 5 Add the garlic, pine nuts and grated cheese to the food processor and pulse a couple of times.

The only time-consuming part to prepping this pesto is peeling the tomatoes if you decide to do it. This can be done with a potato peeler or by cutting an ‘x’ into the bottom of each tomato and then blanching them in boiling water for 30 seconds and then transferring them to some ice-cold water. The peel should then be easy to remove.

Basil leaves in food processor on top of tomato sauce.
Step 6 Add the basil leaves and a little olive oil. Pulse again a couple of times.

The cheese.

Pesto alla Siciliana has 2 types of cheese in it. The first is fresh ricotta, which can be cow’s or sheep’s milk ricotta. Ricotta pesto is so creamy and good! If you've never used ricotta in pesto, you're in for a delicious surprise!

The second cheese is either Parmigiano or Grana. However, neither of the latter two are vegetarian cheeses. Traditionally, they are made with animal rennet. Strict vegetarians will need to use a vegetarian parmesan or other hard cheese.

pesto alla siciliana in white bowl and fresh ricotta in 2nd white bowl
Step 7 Pour the pesto into a bowl.

Other ingredients in this pesto with ricotta.

Apart from the tomatoes, cheese and nuts, this Sicilian ricotta pesto contains some fresh basil leaves, garlic and extra virgin olive oil. The amount of olive oil is far less than in basil pesto. The tomatoes and ricotta contain liquid and so the olive oil is more for flavour than consistency.

fresh ricotta added to pesto in white bowl
Step 8 Add the fresh ricotta to the pesto

What pasta goes with Sicilian pesto?

As I mentioned above, I served my Sicilian pesto with homemade casarecce pasta. Casarecce is a short pasta from Sicily, although it’s popular throughout Italy.

Many pasta companies make dried casarecce so, it’s not difficult to find! However, if you’d like to try making your own, check out my homemade casarecce. I made it 2 ways, completely by hand and using a pasta dough press.

Mixing in the ricotta to the Sicilian pesto
Step 9 Mix the ricotta into the pesto with a fork.

Of course, you can use other types of pasta instead. I think fusilli or short tubes like penne would be great too. I’ve also come across recipes for this Sicilian pesto with busiate (particularly short busiate), Sicilian maccheroni, spaghetti, orecchiette and farfalle (bow-tie pasta). So, whatever is in your pantry is probably a good pairing!

Ready Sicilian pesto in mason jar
Step 10 You can keep your pesto alla Sicilana in the fridge for 2 to 3 days or serve immediately .

Other serving suggestions for pesto alla Siciliana.

Like most types of Italian pesto, this ricotta pesto can also be served as a dip, on bruschetta or even on pizza! You can also add some other veggies to the dish such as roasted cherry tomatoes, fried zucchini or fried eggplant!

Sicilian pesto with casarecce pasta and basil

I’m sure once you try this Sicilian pesto, you’ll be adding it to your list of favourite summer pasta recipes. It’s so light, fresh and easy to make.

If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page.

Looking forward to hearing from you!

Buon appetito!

More pesto or Sicilian recipes to try.

  • Basil Pesto Lasagna from Liguria
  • Spicy Pesto Calabrese from Calabria
  • Pistachio Pesto from Sicily
  • Casarecce Pasta Caponata Recipe from Sicily
  • Sicilian Ricotta Pasta

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Sicilian Pesto Pasta

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casarecce pasta with Sicilian pesto (pesto alla Siciliana)

Sicilian Pesto Pasta (Pesto Alla Siciliana)

Jacqui
This Sicilian pesto is a super light and fresh recipe from my hubby’s home region, Sicily. I served it with homemade casarecce but, of course, you can use dried pasta too. Known as pesto alla Siciliana, this is a creamy no-cook sauce. So, you can have this dish on the table in the time it takes to boil the water and cook the pasta.
5 from 26 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Italian, Mediterranean, Sicilian, Southern Italian
Servings 4
Calories 671 kcal

Equipment

  • food blender or processor

Ingredients
  

  • 400 g ripe datterini tomatoes (14oz) or San Marzano or vine tomatoes. Peeled and chopped
  • 100 g Parmigiano Reggiano or grana (3.5oz) Vegetarians should use a vegetarian cheese.
  • 200 g fresh ricotta (7oz) Cow's or sheep's milk ricotta.
  • 2 tablespoon pine nuts
  • 1 garlic clove peeled
  • 1 bunch fresh basil leaves
  • 2-3 tablespoon extra virgin olive oil.
  • salt to taste
  • 400 g casarecce pasta (14oz) or other short pasta

Instructions
 

Prepare the ingredients

  • Wash and peel the tomatoes (see post for how to peel tomatoes) Cut them in half and remove most the seeds and liquid. You can also use unpeeled tomatoes if you prefer. Peel the garlic. Wash the basil leaves and pat them dry with kitchen paper.

Make the Sicilian pesto

  • Add the tomatoes to your blender or food processor and pulse a couple of times. Then add the garlic, pine nuts and Parmigiano. Pulse again a few times. Then add the basil leaves and a little olive oil. Pulse in short spurts to avoid heating the blender and ruining the basil. If your sauce seems too liquid, add more grated cheese.
  • Pour the pesto into a bowl and add the ricotta and salt to taste. Mix the ricotta in with a fork. Store your pesto in an airtight jar in the fridge for 2-3 days or use immediately.

Cook the pasta

  • Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Homemade casarecce take about 10-15 minutes depending on the size you make them. Test taste before draining.
  • Save a cup of pasta cooking water, drain the pasta and pour it back into the pot. Add the Sicilian pesto and mix well. If the sauce seems thick add some of the pasta cooking water. Serve immediately with more ricotta or grated cheese.
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Notes

It's a nice serving idea to keep back some of the fresh ricotta and add it to the pasta and pesto before serving. This pesto is best kept in the fridge and used within 2-3 days. I don't think it would work to freeze it! 
This recipe can also be made with homemade casarecce. 

Nutrition

Calories: 671kcalCarbohydrates: 82gProtein: 29gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 43mgSodium: 454mgPotassium: 574mgFiber: 5gSugar: 6gVitamin A: 1358IUVitamin C: 14mgCalcium: 436mgIron: 2mg
Keyword pesto alla Siciliana, Ricotta pesto, Ricotta pesto pasta, Sicilian pesto, Sicilian pesto pasta
Tried this recipe?Let us know how it was!

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks!?


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Reader Interactions

Comments

    5 from 26 votes (1 rating without comment)

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    Recipe Rating




  1. Mimi Rippee says

    May 25, 2024 at 7:32 pm

    I’m so excited to make this! I’ve made a pesto Trapanese before and loved it, but the recipe didn’t call for ricotta. That would make the sauce so creamy!

    Reply
  2. Anette says

    May 18, 2024 at 3:16 pm

    Lækker mad, du laver Har en del soltørrede tomater - kan jeg bruge dem til pesto?

    Reply
  3. Jax says

    February 09, 2024 at 2:35 pm

    I made this yesterday to go on busiate I made. It was DELICIOUS. Easy to make too. I have leftover and am going to make some farfalle for tonight. Thanks for the recipe

    Reply
  4. Natalia says

    August 15, 2021 at 9:15 pm

    might have to break my diet for this (pasta not otherwise allowed!) but I do get a day off each week, so I’ll spend it on this, love pesto pasta, craving it actually, and love pine nuts of course!

    Reply
  5. Tristin says

    August 15, 2021 at 6:21 am

    We are big fans of pesto and I can't wait to try this pasta recipe!!

    Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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