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Pasta with Sicilian Pesto – Caserecce con pesto alla Siciliana

Pasta with Sicilian Pesto – Caserecce con pesto alla Siciliana

Pasta with Sicilian pesto is a very fresh and tasty alternative to the more famous – and good – genoese pesto. For genoese pesto you should make use of basil, pine nuts, Parmesan cheese, Pecorino and garlic; the result is the typical, famous green colored sauce that everybody knows. Nevertheless, there are many other types of pesto, whose ingredients vary depending on the region of origin. It is very easy to find different recipes from many different sources. Isn’t it great? Thanks to this richness of ingredients we can prepare and taste different amazing pesti, each of them featuring specific products with a regional identity.

pasta with sicilian pesto

Sicilian pesto is one of the best for me! Such a tasty sauce, especially for summer. Fresh and light, Sicilian pesto is prepared with the typical products of this beautiful land, ricotta, basil and tomatoes. It is also ideal to be eaten cold, so if you have leftover pasta this is an ideal sauce. Moreover, preparing this pesto requires very little time and the outcome is so delicious!  So colorful and so appetizing, you can eat it with many different pasta shapes, but I chose caserecce!

Caserecce are a particular shape of pasta also original from Sicily; they are rolled up and curved towards the tip. Their particularity is their slightly porous surface,which allows to trap every kind of sauce, exalting the flavors.

pasta with sicilian pesto

The Sicilian pesto can be prepared according different recipes, depending on the family traditions and also on the different cities. For example, some recipes involve the use of nuts, next to or in substitution of pine nuts. There are people who use dried tomatoes instead of fresh as well. I am sure every version has its charm, but today I’ll just show you how I prepare it, following more or less what I have been seen all my life from my mom!

Ready to dive in?

pasta with sicilian pesto

 

Pasta with Sicilian Pesto – Caserecce con pesto alla Siciliana

 

Ingredients (4 servings)

14 oz (400 gr.) Ripe tomatoes
5 1/2 oz (150 gr.) fresh ricotta
10/12 leaves basil
1/4 tsp table salt
1/4 tsp Black pepper
1/2 cup + 2 tbsp (60 gr.) grated Parmesan cheese
1 clove garlic
2 fluid oz (60 ml) extra-virgin olive oil
1/4 cup (32 gr.) pine nuts
14 oz (400 gr.) caserecce or pasta of your choice

Method

To start with, wash and peel your tomatoes with a peeler or boil them, let them cool and remove the skin with your fingers. Remove the seeds and cut them in small cubes.

Wash the basil leaves, drain them and, without pressing, put them to dry on a clean kitchen towel. Peel and cut the garlic in two.

In a food processor, add the tomatoes, the basil leaves,  the garlic, the pine nuts, the Parmesan and the ricotta. Process at medium speed for a minute or so, then add little by little the olive oil, always with the food processor in action. Never action at maximum speed and check often.

pasta with sicilian pesto

Taste every now and then to see if you like the consistency  and also add salt and pepper – depending on your taste, you might need less or more. I don’t put more than 1/4 teaspoon of each but it’s up to you.

pasta with sicilian pesto

Bring a large pot full of salty water to a boil. Add a tablespoon of  kosher salt and pasta. Cook until al dente. When pasta is ready, drain it and add it to the pesto, together with a few spoonfuls of cooking water if necessary. Toss until well coated and serve, warm or cold!

pasta with sicilian pesto

 

I love Sicilian recipes for pasta! If you also do, check my Pasta alla Norma as well!

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Pasta with Sicilian pesto - Caserecce con Pesto alla Siciliana

2017-07-13
: 4
: 20 min
: 15 min
: 35 min
: Easy

Pasta with Sicilian pesto is a great summer choice, featuring fresh ricotta, tomatoes and basil and more!

By:

Ingredients
  • 14 oz (400 gr.) Ripe tomatoes
  • 5 1/2 oz (150 gr.) fresh ricotta
  • 10/12 leaves basil
  • 1/4 tsp table salt
  • 1/4 tsp Black pepper
  • 1/2 cup + 2 tbsp (60 gr.) grated Parmesan cheese
  • 1 clove garlic
  • 2 fluid oz (60 ml) extra-virgin olive oil
  • 1/4 cup (32 gr.) pine nuts
  • 14 oz (400 gr.) caserecce or pasta of your choice
Directions
  • Step 1 To start with, wash and peel your tomatoes with a peeler or boil them, let them cool and remove the skin with your fingers.
  • Step 2 Remove the seeds and cut them in small cubes.
  • Step 3 Wash the basil leaves, drain them and, without pressing, put them to dry on a clean kitchen towel.
  • Step 4 Peel and cut the garlic in two.
  • Step 5 In a food processor, add the tomatoes, the basil leaves,  the garlic, the pine nuts, the Parmesan and the ricotta. Process at medium speed for a minute or so, then add little by little the olive oil, always with the food processor in action. Never action at maximum speed and check often.
  • Step 6 Taste every now and then to see if you like the consistency  and also add salt and pepper – depending on your taste, you might need less or more. I don’t put more than 1/4 teaspoon of each but it’s up to you.
  • Step 7 Bring a large pot full of salty water to a boil. Add a tablespoon of  kosher salt and pasta. Cook until al dente.
  • Step 8  When pasta is ready, drain it and add it to the pesto, together with a few spoonfuls of cooking water if necessary.
  • Step 9 Toss until well coated and serve, warm or cold!

 



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