Spaccatelle pasta with Sicilian sun-dried tomato pesto and burrata.
Apart from the addition of burrata, this spaccatelle pasta with sun-dried tomato pesto recipe is a very typical Sicilian dish. There are a number of Sicilian pesto recipes including pistachio pesto and pesto Trapanese. However, I think this is my new favourite. I’m a big sun-dried tomato fan! I just love the intense flavour they have and combining them with the garlic, pecorino, olive oil, pine nuts and almonds in this recipe really brings out the flavour!
The pesto!
Sicily is well-known for the deliciousness of its tomatoes. In fact, Sicily produces more tomatoes than any other Italian region. There are a number of different tomato based pesto sauces eaten on the island. Some have cherry tomatoes, some vine tomatoes and some, like this recipe, sun-dried tomatoes. Also, the type of nuts used may vary. Sicily is famous for its pistachios so these are often added, as are almonds, walnuts or pine nuts. Not everyone toasts the nuts but I like to do this, as I think it brings out the flavour.
Lastly the cheese used in the different Sicilian pesto recipes is not always the same. Pesto Trapanese usually includes Sicilian pecorino, pesto alla Siciliana is made with ricotta and parmesan and some recipes for sun-dried tomato pesto don’t include any cheese at all. They also may or may not include basil. I put a little because the recipe I decided to follow included it.
Making your sun-dried tomato pesto.
Even today, here in Italy, there are those who dry their own tomatoes and make pesto the traditional way, using a pestle and mortar. I have actually dried my own tomatoes in the past, and boy were they good! However, I didn’t do it in the sun because here in Northern Italy there’s less of it than down south. I dried them in the oven and only small cherry tomatoes, as it takes hours even when drying small ones. We haven’t grown anything in our vegetable garden for a couple of years for various reasons, but it’s something I’m hoping to start again soon! I miss those tomatoes!
As much as I like the authenticity of using a pestle and mortar, I love my mini food processor! Pasta with homemade pesto is one of the fastest meals you can put together. The pesto is made from raw ingredients and needs no cooking and the whole thing takes only the time you need to boil the water and cook the pasta (thanks to the food processor!)
Like other kinds of pesto, this sun-dried tomato pesto can be eaten in different ways. It’s great served as a dip or on bread and can also accompany fish or meat. Very versatile and if kept in an airtight jar in the fridge, will last for up to 2 weeks.
The Pasta.
I served this sun-dried tomato pesto with a typical Sicilian pasta called spaccatelle. This pasta isn’t well known outside of Sicily, although a number of large pasta makers such as De Cecco and Barilla make it. So if you come across it, do grab a packet. It’s perfect with pesto as well as with seafood or vegetable pasta recipes and really deserves more popularity! Of course you can serve sun-dried tomato pesto with other types of pasta. I would recommend short shapes such as penne, rigatoni, fusilli etc.
The Burrata!
Burrata is not Sicilian. It comes from Puglia, where they also make sun-dried tomato pesto (but with oregano and capers). Burrata is usually made by hand. The outside of this cheese is mozzarella (It actually looks like a soft mozzarella ball) but the inside is made from stracciatella cheese and cream. It has a rich buttery flavour, hence the name burrata, Believe me when I say the combination of sun-dried tomatoes and burrata is to die-for! I often have them together on a pizza and, of course, it was divine with this sun-dried tomato pesto.
If you can’t find burrata, you could also add some fresh ricotta to the dish (not to the pesto) or just eat it without. Either way you are bound to love this sun-dried tomato pesto and I’m willing to bet it may well become your favourite too!
Buon appetito!
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Rachel Sapiano says
Thanks very much Jacqui. I have tried several of your recipes and they have always turned out very well. Looking forward to trying this one
Rachel says
Hi, this sounds amazing - like all your recipies . One question re the almonds - should they be blanched first? Thanks!
Jacqui says
Hi Rachel! I love this recipe, although I do need to update the post as it's an old one! The almonds need to be peeled so if yours have the skin you'll have to blanch them! Otherwise just toast them as in the recipe instructions. Enjoy!
Stephanie Pham says
Recently I had a trip to Venice and my son bought couple bags of pasta there, 1 of them is short pasta type. I wasn’t sure which sauce can go with this pasta and found this recipe, it is turned out too good, I think the almond and pine nut give a little of sweetness that give a good balance with tomatoes. This recipe is a keeper.
Jack says
Just whipped this up for the in-laws, Was a major hit!
I served with some toasted breadcrumbs and parsley for extra crunch and was brilliant. Thankyou for a new favourite In my repertoire 🙂
Jennifer Giordano imbroll says
This is delicious and amazing, the more simple the more tastier.
Thank you
admin says
Grazie di cuore as the Italians say Jennifer! I agree this is a wonderful recipe and I love the fact that the pesto can be used in other ways too! I hope you'll come back and visit again soon. I usually post 2 to 3 new recipes a week, so there's always some new pastaliciousness to discover! All the best from Verona! Jacqui
Amanda Wren-Grimwood says
I have to give
Amanda Wren-Grimwood says
I have to give
Amanda Wren-Grimwood says
I love making pesto but I've never made a tomato one before or one with almonds. There are so many flavours in this dish making the most out of local ingredients. Simple and perfect!
admin says
Grazie Amanda, there are a number of different tomato pesto recipes from Southern Italy, like pesto Trapanese which includes fresh tomatoes. Also delish. But, I think this is my favourite! I hope you'll give it a try! Greetings from Verona! Jacqui
Brian Jones says
Love the sound of this, we grow loads of tomatoes about 6 or 7 different varieties depending on the year and sun drying them is one of our favourite preservation methods. So definitely a recipe that will make it to our table in the near ish future, what could I use to sub for burata, sadly not something that has made its way to rural Hungary 🙁
admin says
Hi Brian, I'm thrilled you like this recipe and plan on making it! Having your own sun-dried tomatoes is going to ensure that it will be superlicious! As I mentioned in the recipe notes, you can replace the burrata with fresh ricotta or alternatively a very soft mozzarella. Maybe there's a Hungarian cheese that would work. In Serbia, they have kymak, which has a lovely buttery, creamy taste and melts well. Do you have something similar. If so, you could use that. All the best from Verona!
J.Scudamore says
Fantastic dishes
J.Scudamore says
Extremely Good,love your recipe.....
admin says
Grazie di cuore as the Italians say! I'm thrilled you like this recipe. Sun-dried tomato pesto is so good especially when paired with pasta and burrata! I hope you'll give this recipe a try and come back and visit again. I try to post at least 2 new recipes a week, so there's always something new! All the best from Verona! Jacqui