Sicilian Pesto Pasta (Pesto Alla Siciliana)

Sicilian Pesto Pasta (Pesto Alla Siciliana)

4 servings
This Sicilian pesto is a super light and fresh recipe from my hubby’s home region, Sicily. I served it with homemade casarecce but, of course, you can use dried pasta too. Known as pesto alla Siciliana, this is a creamy no-cook sauce. So, you can have this dish on the table in the time it takes to boil the water and cook the pasta.

Ingredients

  • ripe datterini tomatoes

    14oz

    400 g
  • parmigiano reggiano or grana

    3.5oz

    100 g
  • fresh ricotta

    7oz

    200 g
  • pine nuts
    2 tbsp
  • garlic clove

    peeled

    1
  • fresh basil leaves
    1 bunch
  • extra virgin olive oil
    2 tbsp
  • salt
    to taste
  • casarecce pasta

    14oz

    400 g

Directions

Prepare the ingredients

  1. 1

    Wash and peel the tomatoes (see post for how to peel tomatoes) Cut them in half and remove most the seeds and liquid. You can also use unpeeled tomatoes if you prefer. Peel the garlic. Wash the basil leaves and pat them dry with kitchen paper.

Make the sicilian pesto

  1. 1

    Add the tomatoes to your blender or food processor and pulse a couple of times. Then add the garlic, pine nuts 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.

  2. 2

    Pour the pesto into a bowl and add the ricotta and salt to taste. Mix the ricotta in with a fork. Store your pesto in an airtight jar in the fridge for 2-3 days or use immediately.

Cook the pasta

  1. 1

    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.

  2. 2

    Save a cup of pasta cooking water, drain the pasta and pour it back into the pot. Add the Sicilian pesto and mix well. If the sauce seems thick add some of the pasta cooking water. Serve immediately with more ricotta or grated cheese.

Sicilian Pesto Pasta (Pesto Alla Siciliana)

Sicilian Pesto Pasta (Pesto Alla Siciliana)

5.0(26)35 min4 servings671 cal

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Ratings & Reviews

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Based on 26 ratings

the-pasta-project.com
5.0(26 reviews)
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About this Recipe

Craving a fresh, vibrant pasta dish that’s incredibly quick to make? This Sicilian Pesto Pasta, known as Pesto alla Siciliana, is a light, creamy, and flavorful main course that you can have on the table in minutes.

Why This Recipe Works

What makes this ricotta pesto pasta truly special is its "no-cook" sauce. Inspired by the sunny flavors of Sicily, this recipe combines fresh ingredients into a velvety sauce while your pasta boils, making it one of the simplest yet most rewarding pasta dishes you'll ever prepare. It’s a testament to how exceptional ingredients can create a profound culinary experience with minimal effort.

What to Expect

Prepare for a burst of fresh, summery flavors. You'll experience the natural sweetness of ripe tomatoes balanced by the savory richness of Parmigiano Reggiano (or Grana Padano) and the gentle creaminess of fresh ricotta. Pine nuts add a subtle texture, while fresh basil and a hint of garlic brighten every bite. This dish feels light yet satisfying, perfect for a weeknight meal or a relaxed weekend lunch.

Customization & Variations

This Sicilian pesto is wonderfully adaptable. While casarecce pasta is traditional, feel free to use any other short pasta like penne or rigatoni. If datterini tomatoes aren't available, San Marzano or vine tomatoes, peeled and chopped, work beautifully. For a vegetarian option, simply ensure you use a vegetarian hard cheese instead of traditional Parmigiano Reggiano. You can also experiment with cow's or sheep's milk ricotta based on your preference.

Serving & Context

This simple, elegant pasta dish shines as a main course for any occasion, from a casual family dinner to an al fresco meal with friends. Serve it simply, perhaps with a crusty piece of bread to sop up any extra sauce.

Frequently Asked Questions