Sicilian Pesto Pasta (Pesto Alla Siciliana)

Method5 steps · about 35 min

1. 1

   Step 1: Wash the tomatoes. To peel them as in the source article, score an X in each base, blanch in boiling water for thirty seconds, transfer to ice-cold water and peel; leaving them unpeeled is the source alternative. Halve and remove most seeds and liquid, then chop. Peel the garlic (1). Wash and dry the basil (1 bunch) leaves.

   Optional tomato blanch · 1 minUses 400 g ripe datterini tomatoes (14 oz) (or San Marzano or vine tomatoes. Peeled and chopped) · 1 garlic clove, peeled · 1 bunch fresh basil leaves, washed and dried · Water as needed for optional tomato blanching and pasta cooking · Ice-cold water as needed for cooling the optional blanched tomatoes

   
2. 2

   Step 2: Add the tomatoes to your blender or food processor and pulse a couple of times. Then add the garlic, pine nuts (2 tbsp) 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.

   Uses Prepared chopped tomatoes, peeled garlic and dried basil leaves · 2 tbsp pine nuts · 100 g Parmigiano Reggiano or grana (3.5 oz) (Vegetarians should use a vegetarian cheese.) · 2–3 tbsp extra virgin olive oil · Extra grated Parmigiano, grana or labelled vegetarian hard cheese only if needed to thicken pesto or garnish

   
3. 3

   Step 3: Transfer the blended pesto to a bowl. Stir in the fresh ricotta and salt with a fork, optionally holding back a small share of the same 200 g ricotta for topping as the author suggests. Use immediately, or refrigerate in an airtight container for two to three days.

   Uses Blended tomato, basil, garlic, nut and hard-cheese pesto · The 200 g ricotta stock, reserving some for topping only if desired · salt (to taste)

4. 4

   Step 4: 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.

   Uses Water as needed for optional tomato blanching and pasta cooking · salt (to taste) · 400 g casarecce pasta (14 oz) (or other short pasta)

5. 5

   Step 5: Reserve one cup of pasta cooking water before draining and returning the cooked pasta to the pot. Mix in the completed ricotta pesto. Loosen with a little reserved water only if needed. Serve immediately, optionally topping with the ricotta held back from step 3 or extra grated hard cheese.

   Uses Drained al dente pasta · Completed Sicilian ricotta pesto · Share of one cup reserved cooking water, only if needed · Optional small ricotta share reserved in step 3 from the same 200 g stock · Extra grated Parmigiano, grana or labelled vegetarian hard cheese only if needed to thicken pesto or garnish