Sicilian Pesto Pasta (Pesto Alla Siciliana)
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.
Servings: 4
Calories: 671kcal
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.
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: 671kcal | Carbohydrates: 82g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 454mg | Potassium: 574mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1358IU | Vitamin C: 14mg | Calcium: 436mg | Iron: 2mg