Here it is a delicious recipe of the Sicilian cuisine, with its typical flavors. It’s a recipe whose flavors will literally explode in your mouth 🙂
The pistachio is typical of the island (famous the one from the village of Bronte), the sun dried tomatoes too, and also the “ricotta infornata“, a particular ricotta which cooked in the oven until brown, it has a very different flavor than the normal ricotta. In alternative also ricotta salata is good.
INGREDIENTS (2 people):
- 180 g spaghetti
- 100 g pistachio pesto (60% unsalted pistachio, 40% extra virgin olive oil, salt)
- about 20 pieces of sun-dried cherry tomatoes
- half clove of garlic
- freshly grated ricotta infornata (or ricotta salata)
- First of all prepare the pesto with a blender. You can use green pistachio or toasted, depending on your taste, but they have to be unsalted.
- Start boiling the pasta, and meanwhile take also a pot with some water and a drop of vinegar and add the dried tomatoes, heat it up and when it starts to boil switch off and drain, this step is to rehydrate the tomatoes.
- Take a pan and gently heat the pistachio pesto, at low heat, and add also the minced garlic and the dried tomatoes.
- When the pasta is cooked al dente drain it and pour it in the pan, add some of the boiling water to help the creaminess, mix together.
- Serve it, add a drizzle of extra virgin olive oil and freshly grated ricotta infornata (or ricotta salata, but also Parmigiano Reggiano if you can’t find the others). Enjoy 🙂
Pasta: spaghetti alla chitarra “Afeltra”
Sun-dried cherry tomatoes “Campisi”