How to Cook Perfect Pasta with Sicilian pesto

Pasta with Sicilian pesto. Sicilian Pesto Pasta with Roasted Red Peppers Pasta plus fresh from the garden vegetables are what summer dinners are all about. Read the full recipe after the video. Reserve one cup of the pasta cooking water in a glass measuring cup.

Pasta with Sicilian pesto CORKSCREW PASTA WITH SICILIAN TOMATO PESTO This flavorful pesto from Sicily is traditionally served with homemade busiate, a spiral-shaped pasta; you can substitute dried fusilli in a pinch. Busiate are the telephone cord shaped pasta made of only semolina flour and water. You'll find the recipe for this pasta here. You can have Pasta with Sicilian pesto using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pasta with Sicilian pesto

  1. It’s 500 g of pasta.
  2. You need 100 g of sundried tomatoes in oil.
  3. Prepare Handful of fresh basil.
  4. It’s Spoonful of pinenuts.
  5. It’s Spoonful of unsalted almonds.
  6. You need of Olive oil.
  7. Prepare of Salt.

The traditional pairing for this unique pasta is this pesto alla Trapanese, a Sicilian pesto that combines almonds, fresh cherry tomatoes, basil and of course, garlic and olive oil. The traditional pasta for pesto alla trapanese is the home-made Sicilian pasta called busiati. But this pesto is delicious with linguine, spaghetti or even short pastas like penne or farfalle. In fact, if you ask me, it goes well with pretty much any pasta you feel like having.

Pasta with Sicilian pesto instructions

  1. Cook pasta in salted water. Get your pesto ingredients.
  2. Whizz them up together until you get a smooth paste, adding oil as necessary.
  3. Drain pasta, add the pesto, mix well and enjoy!!!!! :).

In Trapani, pesto alla trapanese is used as a sauce with a typical fresh pasta shape known as busiate. But you should use whatever you like best: Sicilian pesto is so delicious that it goes well with all types of pasta! While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce. It's so good tossed with pasta and a bit of fresh mozzarella, used on crostini, served with grilled proteins or veggies, and even just as a condiment on a cheese board. This Sicilian tomato pesto adds such a refreshing, summery flavor to every dish!

Leave a Comment