Pasta with Sicilian red pesto, or a tasty pesto and easy ricotta, Sun-dried tomatoes, pine nuts and almonds: the ingredients are typical of my island and the recipe for this red pesto, really ready in 5 minutes, you can dress pasta (better than pasta pasta) but also the bruschetta. Obviously, the recipe for Sicilian pesto is very quick and easy to prepare: you only need a mini pimer or, If you like to cook the old fashion way, a mortar, to crush the tomatoes with ricotta, pine nuts and toasted almonds and herbs (I used fresh basil and Marjoram). To this you can add sauce, wanting to, a clove of garlic and a little’ pecorino cheese, but I confess that I prefer to avoid, to leave protagonists of taste the tomatoes and ricotta, in my case of course sheep. In winter, When there is Basil, try to replace it with a little’ oregano: you have no idea how much change the taste and than become balsamico. Now, wonder I: what you prefer between a Sicilian pesto ready (higher costs, unknown quality of raw materials, the presence of preservatives, etc.) and Sicilian pesto done by you in 5 minutes (But even less if you focus)? If you prefer to use in the Sicilian pesto (or you already have in your home) dried tomatoes in oil, you simply need to rehydrate them for 15 minutes in hot water bath, then dry them thoroughly and proceed as per recipe: you will need a little’ more olive oil in the preparation, but the Sicilian pesto will still perfect. I'm used, always pesto theme ready in 5 minutes, try also the aromatic wild fennel pesto, what raw cabbage with almonds and pine nuts, to rocket, hazelnuts and caciocavallo, the Raw chard pesto, walnuts and pecorino, the delicate asparagus and almonds, the Pesto alla trapanese and to fresh anchovies, pistachio and citrus. I'm used, While you're there, have a look at all my SICILIAN RECIPES: Have a good day!
PASTA WITH PESTO OF CHEESE AND DRIED TOMATOES (Sicilian pesto)Print This
- 300 grams of ricotta cheese (or cow's milk ricotta, If you prefer)
- 120 grams of dried tomatoes in oil (dried or rehydrated)
- 30 grams pine nuts
- 20 grams of almonds of Avola
- extra virgin olive oil, just enough
- salt and pepper, just enough
- fresh basil and Marjoram, just enough
- 320 g spaghetti (or other long pasta)
For the pasta with pesto Sicilian, lightly toast the pine nuts and almonds. Allow to cool and put someone aside for garnish.
Put in a mortar or in a glass of pimer dried tomatoes and blend by adding flush a little extra virgin olive oil, up to shred. Combine the Basil and Marjoram, then the toasted nuts, some’ ground black pepper and 200 grams of ricotta cheese, setting aside the rest for garnish.
Continue to blend the Sicilian pesto until mixture is creamy. Obviously, if you prepare the mortar, the Sicilian pesto will coarser, with the pieces of Sun-dried tomatoes and dried fruit more apparent, If instead the sliced artichokes, will be more creamy and smooth. It depends on your tastes. Add as much oil as needed to mix the pesto, then try to adjust the salt.
Boil the pasta in salted water and drain it al dente, putting aside a little’ of the cooking water. Stir the dough with dried tomato pesto and ricotta and a lot of cooking water how much needed to get a smooth sauce, who has generously spaghetti.
Serve spaghetti with Sicilian pesto filling the pot with a small quenelle (spoonful) fresh ricotta cheese and garnish with pine nuts and almonds that you put aside and a few leaves of Marjoram. I preferred to not add Parmesan or pecorino cheese, because the taste of this Sicilian pesto is already very intense. Bon appétit!
THE PAIRING: Rèfulu, Calabria Igt, Vintage 2013, organic, produced with grapes Greco Bianco by the company House Chambers, company located in the province of Vibo Valentia, in the municipality of Badia di Nicotera. A white wine (Rèfulu in the local dialect indicates the wind sorpiro) the strong flavor, good body, dry, with aromas of tropical fruit. In conjunction with this recipe she manages to balance the sweetness of ricotta cheese, enhancing the acidity and flavor of tomato sauce, getting a good taste balance between food and wine.