Some weeks ago on Instagram Stories, my favorite social network where you can find me as @carlotafarina, I showed you how to prepare Pesto alla Siciliana (Sicilian pesto). It’s one of those recipes I love to combine with the pasta as it’s not only delicious but quick to make too.
It happens sometimes that people tell me they don’t like classic pesto, and then I always suggest to prepare this one. It has a more delicate flavor, thanks to the ricotta, one of the main ingredients of this recipe. Besides, it’s easier to prepare than Pesto alla Genovese, as this requires a marble pestle and lots of patience. You just need a blender for the sauce I am suggesting today.
And what about the type of pasta? Well, you can really use whatever you prefer. I love long pasta but among the short types, I like casarecce a lot. The sauce combines perfectly with this pasta and besides, it’s original from Sicily!
INGREDIENTSfor 2 people
180 gr (2 cups) casarecce pasta
250 gr vine tomatoes, ripe (about 4-5 medium tomatoes)
150 gr (⅖ cups) ricotta
100 gr (1 cup) Parmigiano Reggiano (parmesan)
100 ml (½ cup) extra virgin olive oil
50 gr (⅜ cups) pine nuts
About 20 fresh basil leaves
1 garlic clove
Salt and black pepper to taste
Wash the tomatoes, cut them in halves and remove the seeds. Put them in the blender and add the basil leaves, pine nuts, garlic, and ricotta. Grate the Parmigiano and add it to the mix. Pour the olive oil, and add the salt and pepper too. Combine at low-speed to avoid getting a sauce too liquid. Set aside.
In a pot with salt, cook the pasta and follow package directions to prepare it al dente. I usually drain the pasta two minutes before as it will continue to cook when you mix it with the sauce in a pan.
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