Rigatoni Con Pesto Alla Siciliana
Fri, 21 August 2026
INGREDIENTS:
500 Gr. Plum Tomatoes
150 ml Olive Oil
150 gr Fresh Basil Leaves
150 gr Ricotta Cheese
50 gr Peeled almonds
1 Clove Garlic
100 gr Grated Parmesan Cheese
Salt Black Pepper
METHOD:
1. For the Pesto, half the Tomatoes, remove the pulp and seeds and put inside a mixer.
2. Add the Basil leaves, almonds, garlic, ricotta and Parmesan Cheese.
3. Blend and add the oil; you can add, obtaining a more creamy texture with more oil.
4. Taste it and adjust with salt and pepper if needed.
5. Cook your pasta in salted boiling water following the instructions on the package.
6. Strain and toss with the pesto
