Sicilian Pesto Pasta (Pesto Alla Siciliana)
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Servings
4
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Calories
671 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Sicilian Pesto Pasta (Pesto Alla Siciliana)
Description
The preparation starts by peeling and seeding tomatoes, creating a fresh and smooth tomato base. Garlic, pine nuts, Parma cheese, and basil leaves are pulsed in a food processor to create the pesto base without overprocessing, preserving freshness. Olive oil is added carefully to help emulsify the sauce without overheating the basil. Ricotta cheese and salt are stirred in afterward to add creaminess and balance flavors.
The sauce is mixed with cooked al dente pasta such as casarecce. The final dish combines the fruity sweet acidity of fresh tomatoes with the nutty Parmesan and pine nuts, creamy ricotta, and pungent garlic and basil. It offers a more summery alternative to traditional basil-only pesto.
The recipe suggests storing pesto refrigerated and using within 2-3 days, and notes that freezing is not recommended due to texture changes. It also mentions that homemade pasta could be used as an alternative to packaged casarecce.
Ingredients
- 400 g datterini tomatoes or San Marzano or vine tomatoes. Peeled and chopped, ripe, 14oz
- 100 g parmigiano reggiano Vegetarians should use a vegetarian cheese, or grana, 3.5oz
- 200 g ricotta cheese Cow's or sheep's milk ricotta, fresh, 7oz
- 2 tablespoon pine nuts
- 1 garlic peeled, clove
- 1 bunch basil fresh leaves
- 2-3 tablespoon extra virgin olive oil
- salt to taste
- 400 g casarecce pasta or other short pasta, 14oz
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
- Reserve some fresh ricotta to add to the pasta when serving for extra creaminess.
- Store pesto in the refrigerator and use within 2-3 days for best freshness; freezing is not advisable.
- This recipe can be prepared with homemade pasta such as casarecce as an alternative to store-bought.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 82g | 27% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 454mg | 19% |
| Potassium | 574mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1358IU | 27% |
| Vitamin C | 14mg | 16% |
| Calcium | 436mg | 44% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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