Sicily · No.85 / 103
Sicilian Pesto Pasta
Sicilian Pesto Pasta
Peeled ripe tomato, drained sheep's ricotta, almonds and basil form a summer sauce.
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Meet the dish
A Sicilian-style pasta with raw tomato, ricotta and almond pesto
Briefly blanch ripe tomatoes and drain whey from sheep's ricotta. Blend the cooled tomatoes with ricotta, almonds, pine nuts, basil, garlic and cheese, retaining some texture. Combine with hot pasta in a bowl rather than simmering the sauce.
Pasta shapes to use
- rigatoni
- busiate
Key ingredients
- ripe tomatoes
- sheep's ricotta
- almonds
- pine nuts
- basil
- Parmigiano or Pecorino
Follow the cooking scenes
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Step 1: Peel the tomatoes
Blanch ripe tomatoes briefly, cool them and remove the skins.
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Step 2: Drain the whey
Rest ricotta in a sieve so excess whey does not dilute the sauce.
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Step 3: Blend with texture
Pulse tomatoes, ricotta, almonds, pine nuts, basil, garlic and cheese, then add oil.
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Step 4: Toss in a bowl
Add cooked pasta to the pesto and loosen with a small splash of pasta water.
What to watch for
- Cool the tomatoes before blending with ricotta.
- Judge the pasta-water addition from the moisture in the ricotta and tomatoes.
What sets it apart
It resembles Trapani pesto, but ricotta makes this version paler and creamier.