5 from 52 votes
Sicilian Pesto Pasta (Pesto Alla Siciliana)
Sicilian Pesto Pasta (Pesto Alla Siciliana) features a vibrant sauce made from datterini tomatoes, fresh basil, pine nuts, garlic, Parmesan, and ricotta cheese. This pesto variation combines the sweetness and acidity of tomatoes with rich cheese and nuts for a creamy, bright sauce. Tossed with short pasta like casarecce, it delivers a flavorful and texturally balanced pasta dish ideal for those who enjoy tomato-forward pesto.
Prep Time
25 mins
Cook Time
10 mins
Servings:
4
Calories:
671 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 671
% 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.