Best 3 Spaghetti With Sicilian Pesto Recipes

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## The Authentic Flavors of Sicily: A Culinary Journey with Sicilian Pesto Spaghetti

**Introduction:**
Embark on a culinary adventure to the vibrant island of Sicily, where flavors dance on your palate and traditions are woven into every dish. Discover the magic of Sicilian pesto spaghetti, a delectable pasta dish that captures the essence of this Mediterranean gem. With its vibrant green pesto, aromatic herbs, and a symphony of textures, this dish is a testament to Sicily's rich culinary heritage.

This article presents two variations of Sicilian pesto spaghetti, each offering a unique twist on this classic recipe. The first recipe showcases the traditional approach, using fresh basil, pine nuts, and Pecorino cheese to create a vibrant and herbaceous pesto. The second recipe takes a creative turn, incorporating the zesty flavors of sun-dried tomatoes and capers to add a tangy and savory dimension to the dish.

Whether you prefer the classic or the innovative version, both recipes guarantee an explosion of flavors that will transport you to the heart of Sicily. So, gather your ingredients, put on your apron, and let's embark on this culinary journey to create the perfect Sicilian pesto spaghetti. Buon appetito!

Here are our top 3 tried and tested recipes!

RIGATONI WITH SICILIAN PESTO (PESTO ALLA TRAPANESE)



Rigatoni with Sicilian Pesto (Pesto Alla Trapanese) image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 9

2 cups uncooked rigatoni (200 grams)
1/2 cup blanched almonds (70 grams)
3 cloves garlic
1 lbs fresh tomatoes, such as off the vine, plum or cherry tomatoes (1/2 kilogram)
1 cup fresh basil leaves (20 grams)
1/4 cup extra virgin olive oil (60 ml)
1/2 cup grated Manchego cheese (45 grams)
pinch sea salt
dash black pepper

Steps:

  • Fill a stock pot half ways with cold water, season generously with sea salt & heat with a high heat
  • Meanwhile, heat a small fry pan with a medium heat and add in 1/2 cup raw blanched almonds, mix continuously, after 4 minutes and the almonds are lightly toasted, remove them from the heat and transfer into a bowl so they can slightly cool off
  • After a couple minutes add the almonds into a food processor, along with 3 cloves of garlic, run on a low speed for 15 to 20 seconds or until the almonds and garlic are finely chopped, then add in 1 lbs tomatoes (cut into quarters), 1 cup basil leaves and season generously with sea salt & black pepper, run the food processor on a low speed until everything is well blended, then slowly add in 1/4 cup extra virgin olive oil while still running the processor, then run for another 1 to 2 minutes, then add in 1/2 cup grated cheese and run for another 30 seconds, set aside
  • Once the water comes to a boil on the stock pot, add in 2 cups rigatoni, cook until al dente, reserve a little of the pasta water if you want to thin out your pesto sauce, then drain the pasta into a colander, add the pasta back into the stock pot (heat turned off), pour the pesto sauce over the rigatoni and mix together
  • Transfer into shallow bowls and garnish with basil leaves, serve at once, enjoy!

Nutrition Facts : Calories 817 kcal, Carbohydrate 61 g, Protein 24 g, Fat 55 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 30 mg, Sodium 194 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 37 g, ServingSize 1 serving

PASTA CON PESTO SICILIANO



Pasta con Pesto Siciliano image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1 medium eggplant
Salt
Olive oil, for sauteing
1 clove garlic, minced
1/4 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 cups ripe tomatoes, peeled, seeded and chopped
Pinch red pepper flakes
1/2 cup almonds, lightly toasted and chopped
1 pound Pasta, recipe follows
1 cup reserved pasta water
1/2 cup toasted bread crumbs
Grated cacciocavallo, optional

Steps:

  • Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
  • Heat about 1-inch of oil in a large saute pan to 350 degrees F.
  • In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
  • When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
  • Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
  • Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
  • Pasta:
  • 3 cups flour "00" or fine ground semolina
  • 2 teaspoons salt
  • 3 large eggs
  • Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.

SICILIAN TOMATO PESTO



Sicilian Tomato Pesto image

Provided by Valerie Bertinelli

Categories     condiment

Time 30m

Yield 2 cups

Number Of Ingredients 11

1/3 cup slivered almonds
1 pound bright red cherry tomatoes
1/2 cup fresh basil leaves
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon fresh mint leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic
Kosher salt
1/3 cup olive oil
1/3 cup grated Parmesan or pecorino
1 baguette, cut crosswise into slices and lightly toasted

Steps:

  • Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
  • Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
  • Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh basil, ripe tomatoes, and good-quality olive oil.
  • Toast the pine nuts in a pan over medium heat until they are fragrant and golden brown. This will enhance their flavor.
  • If you don't have a food processor, you can make the pesto by hand. Simply chop the basil, tomatoes, and garlic finely and mix them with the olive oil, pine nuts, and cheese.
  • Serve the pesto with spaghetti or other pasta shapes. You can also use it as a sauce for grilled chicken or fish.
  • Store leftover pesto in an airtight container in the refrigerator for up to a week. You can also freeze it for up to 3 months.

Conclusion:

Sicilian pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be customized to your own taste. With its fresh, vibrant flavor, Sicilian pesto is sure to become a favorite in your kitchen.

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