It’s mid-August, and today Sonia cooks for us a tasty, fresh pasta sauce, typical of Sicily, ready in just a few minutes: the Sicilian pesto sauce!
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It’s summer and giallozafferano has moved outdoors to enjoy the countryside. With these organic tomatoes I’ve prepared this amazing pasta with Sicilian pesto sauce. Let’s see the recipe:
• 1 bunch of basil
• 1 cup (100 g) of grated parmesan cheese
• 2/3 cup (150 g) of ricotta cheese
• 1 lb (500 g) of tomatoes
• 1/3 cup (50 g) of pine nuts • 1 or 2 cloves of garlic
• salt and pepper to taste
• just under ½ cup (100 ml) of extra virgin olive oil
• 14 oz (400 g) of pasta
Let’s make the pasta with Sicilian pesto sauce:
Begin by bringing plenty of salted water to a boil, after that toss in the pasta since this is a very quick recipe and we’ll prepare the sauce while the pasta is cooking. Now take the tomatoes, wash and cut into quarters… remove the green part and the inner seeds.
Then add all the other ingredients to the tomatoes, that is the parmesan cheese… the ricotta cheese… the pine nuts… the garlic… and ½ glass of oil; finally, the basil leaves. Then use a blender to chop everything until you have a grainy sauce, not too creamy.
As you can see, this is our sauce that looks quite grainy, now add salt… pepper… and the pasta, but don’t drain it dry, leave a little cooking water. Stir a bit and the pasta is ready!
Garnish the pasta with Sicilian pesto sauce with fresh basil leaves and… buon appetito!