Prep. time: 15 minutes
Cook Time: 10 minutes
Difficulty: 1 out of 5
Serve: 4
Ingredients:
16 oz Penne pasta
1 lb Coppery tomatoes
1/2 cup Parmigiano Reggiano PDO
1/3 cup Extra virgin olive oil
1/4 cup Pine nuts
1/2 cup Cow milk ricotta
1 Clove garlic
Basil qb
Salt qb
Pepper qb
Preparation:
To prepare penne pasta with Sicilian pesto, first prepare the Sicilian pesto. Wash and cut tomatoes in half. Remove the seeds and juice. Then wash the basil leaves and dry them with a cloth. Next, put tomatoes into a mixer, add basil leaves and pine nuts. Peel a clove of garlic and add it to the mixture together with the grated Parmesan and ricotta. Add salt and pepper to taste. After adding all the ingredients, pour in the oil . Mix it at low speed to desired creaminess. When the pesto has reached the right consistency, check if you still need salt and pepper. Cook pasta in a large pot of boiling salted water. Transfer cooked pasta to sauce. Mix well. Serve it!
Chef tips:
You can replace the pine nuts with peeled almonds
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