Casarecce with Sicilian Pesto

Casarecce with Sicilian pesto is a delicious dish that blends the typical flavors of the island. Here’s how to prepare it:

Ingredients

• 400g of casarecce
• 250g of cherry tomatoes
• 100g of peeled almonds
• 1 bunch of fresh basil
• 50g of grated Sicilian pecorino cheese
• 2 cloves of garlic
• Salt to taste
• Pepper to taste
• Extra-virgin olive oil to taste

Preparation

1. Start by bringing a pot of salted water to a boil and cook the casarecce according to the package directions for al dente pasta.
2. Meanwhile, in a blender, add the peeled almonds, garlic cloves, washed and halved cherry tomatoes, a nice tuft of basil, salt, and pepper to taste.
3. Blend everything until you achieve a cream that is not too fine, then transfer it to a bowl and add the grated Sicilian pecorino, mixing to combine the dressing.
4. Once the pasta is ready, drain it, reserving some of the cooking water.
5. Pour the casarecce into a large pan, add the Sicilian pesto, and if necessary, a bit of the cooking water to make the dressing creamier.
6. Toss the pasta with the dressing for a few minutes over low heat, to allow the flavors to bind well.
7. Serve hot, garnishing with fresh basil leaves and a sprinkle of pecorino as desired.

Curiosity

Sicilian pesto differs from the Genoese version by adding tomatoes and almonds, which replace the pine nuts, and by using pecorino instead of parmesan, reflecting the Sicilian cuisine’s affinity with more intense and Mediterranean flavors.

Enjoy your meal! And if you need information on how to pair a wine or a side dish, just ask!