The spaghetti with Sicilian pesto, an easy and quick recipe found in a book left to me by my grandmother ages ago, I must say amazed everyone with its simplicity and flavor.
Then the pesto we made has a completely different taste, fresh and genuine products, what more could we want?
You can also prepare the Sicilian pesto the day before and store it in the refrigerator in a glass jar with an airtight seal, making sure to cover the surface with a little extra virgin olive oil.
I would recommend not adding the cheese and ricotta until the moment of use to preserve freshness.
Let’s go right after the photo to discover how to prepare Spaghetti with Sicilian pesto but first below I’ll leave other interesting recipes to try.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for Spaghetti with Sicilian Pesto
- 14 oz spaghetti
- 2 cups cherry tomatoes (ripe)
- 1 clove garlic
- 4 sun-dried tomatoes in oil
- 1 sprig basil
- 2.1 oz black olives
- 1.4 oz pecorino cheese (grated)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Immersion Blender
Preparation of Spaghetti with Sicilian Pesto
To prepare spaghetti with Sicilian pesto, first boil enough slightly salted water to cook the spaghetti.
Remove the stems from the cherry tomatoes, and if their skins bother you, remove them by making an incision underneath and gently pulling upward.
Blend the cherry tomatoes together with the sun-dried tomatoes drained from their preserving oil, adding the garlic clove.
When you have a coarse mixture, add the olive oil, basil, and salt, then blend again.
Finally, add the ricotta and pecorino cheese and incorporate them with a spoon.
Drain the spaghetti in a bowl, add the Sicilian pesto, and plate, decorating with some pecorino cheese shavings and pitted black olives.
Other Recipes
If you want to see other types of recipes, you can go back to HOME
