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)

1. 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.
2. 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.
3. Take a pan and gently heat the pistachio pesto, at low heat, and add also the minced garlic and the dried tomatoes.
4. 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.
5. 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 🙂

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Products used:

Pasta: spaghetti alla chitarra “Afeltra”

Sun-dried cherry tomatoes “Campisi”