Pasta with Pesto alla Siciliana

August 5th, 2010 § 0 comments

Unlike traditional Pesto Genovese that uses green garlic and basil, Sicily chooses tomatoes instead.
Serves 6

INGREDIENTS

2 tablespoons pine nuts
3 cloves garlic
6 Roma tomatoes, blanched, peeled, seeded and chopped
1 cup fresh basil, roughly chopped
1 cup fresh flat leaf parsley, roughly chopped
Olive oil
Salt
Fresh grated pepper
1 lb spaghetti, cooked and drained

PREPARATION

Grind the pine nuts and garlic in a mortar with the tomatoes, add herbs, and continue grinding until you have a smooth paste. Add enough olive oil into the mixture to transform it into a smooth sauce, season with salt and pepper and serve over spaghetti.

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