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Pasta with Sicilian red pesto

Quick and tasty recipe

by Ada Parisi
5 min read
Pesto rosso siciliano con pomodori secchi e ricotta

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, but also the bruschetta. Is, if you have doubts about how easy and fast this recipe is, look at the VIDEO RECIPE and I'm sure you'll try it immediately. Obviously, the recipe Red Sicilian pesto it is very simple and quick to prepare: you will only need a mixer 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).

The recipe for Sicilian red pesto and variants

To this you can add sauce, wanting to, even a little’ by pecorino siciliano PDO. But I confess that I prefer to avoid, to leave The protagonists of taste are tomatoes and ricotta, in my case of course sheep. In winter, when there is no Basil, try to replace it with a little’ by oregano: you have no idea how much change the taste and than become balsamico.

Now, wonder I: What to prefer between a Sicilian pesto ready (higher costs, unknown quality of raw materials, the presence of preservatives, etc.) and a Sicilian red pesto made by you in 5 minutes (But even less if you focus)? If you prefer to use in pasta with Sicilian red 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 well and proceed as per recipe: you will need a little’ more olive oil in the preparation, but the Sicilian pesto will still perfect.

Is, 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. In short, to all my PESTO RECIPES. Is, While you're there, have a look at all my SICILIAN RECIPES: Have a good day!

Pesto rosso siciliano con pomodori secchi e ricotta


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 4 voted )


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

30 grams of Avola almonds

a clove of garlic

extra virgin olive oil

salt and pepper

fresh basil and Marjoram

320 g spaghetti


Sicilian red pesto with sun-dried tomatoes and ricotta

For pasta with Sicilian red pesto (Take a look at the VIDEO RECIPE on my YouTube channel), 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, a little fresh ground black pepper and 200 grams of ricotta, 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, setting aside some 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!


MATCHING: Rèfulu, Calabria Igt, Vintage 2013, organic, produced with Greco Bianco grapes 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 the tomato sauce, getting a good taste balance between food and wine.

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Antonella 24 September 2017 - 08:47

Good Sunday Ada!
Really inviting this pesto, It seems, How to say, enveloping! And it has absolutely nothing to envy to the commercial ones, in fact it's a thousand times better ;-) !
A warm greeting :-)

Ada Parisi 26 September 2017 - 18:03

Thanks! I'm so glad you liked it. a dear greeting you Antonella!

Anna maria 23 September 2017 - 19:12

DELICIOUS as all of your recipes that I remade!

Ada Parisi 26 September 2017 - 18:03

Sorry for the delay in responding but I was outside Rome. But thanks, Thanks, heartfelt thanks. A hug, ADA


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