Pesto alla Siciliana is a delicious version of the classic pesto that originated in the sun-drenched region of Sicily. Fresh tomatoes and ricotta give this pesto a wonderfully fruity taste.
First, bring a large pot of generously salted water to a boil.
In the meantime, wash and halve the tomatoes. Remove the seeds and liquid from the half tomatoes with a spoon. Wash and dry the basil.
500 g vine tomatoes, 20 g basil
Add the spaghetti to the boiling salted water and cook al dente according to package directions.
400 g spaghetti
Meanwhile, place the tomato halves, basil, pine nuts, ricotta, parmesan and peeled garlic in the bowl of the hand blender.
150 g ricotta cheese, 50 g parmesan cheese, 50 g pine nuts, 1 clove garlic
Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency. Season to taste with salt and pepper.
100 ml olive oil extra virgin
Drain the cooked spaghetti in a colander. Then return to the pot, add the pesto and mix thoroughly.
Finally, divide the pasta among deep plates and serve immediately.Buon appetito!