Pasta with Sicilian pesto

With just a few ingredients in a few minutes, you can prepare a seasoning fresh, light and fragrant and not just for pasta. The Sicilian pesto is also great eaten on small toasted bread or as a filling for puff pastry spirals.

recipe given by our chef at .

ricetta immagine


400 g spaghetti or bucatini
4 cloves of garlic (if Nubia it would be perfect)
4 ripe tomatoes medium-sized
1 bunch of basil
4 tablespoons of almonds without skin
extra virgin olive oil
cooking salt
1 wooden mortar (... or a blender)

The Nubia red garlic, or garlic of Trapani, is a type of garlic intense red color. The red garlic Nubia was included in the list of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (Mipaaf).

These ingredients are able to feed:  4persons


In a wooden mortar, or blender, crush / blend the garlic and basil with half a teaspoon of salt to transform it into a smooth cream. Add the almonds and pouring the oil continue to pound / blend until mixture is well blended and compact. Add the tomatoes without peel and seeds and crush them and mix. Season with salt and add a little extra olive oil. Cook the pasta al dente in salted water and season with Sicilian pesto.

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