Ingredients:

  • 1/2 cup (70g) Sun-dried tomatoes, oil-packed, drained
  • 1/4 cup (30g) Blanched almonds
  • 2 cloves Garlic, roughly chopped
  • 1/4 cup (25g) Grated Pecorino Romano cheese
  • 1/4 cup (60ml) Extra virgin olive oil
  • 1 tablespoon (15ml) Tomato paste
  • 1/4 teaspoon Red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 pound (454g) Pasta (such as bucatini, spaghetti, or penne)
  • Salt, for pasta water
  • Optional: Fresh basil leaves, for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, combine the sun-dried tomatoes, almonds, garlic, Pecorino Romano cheese, tomato paste, and red pepper flakes in a food processor.
  3. Pulse the food processor until the mixture is coarsely chopped. With the motor running, slowly drizzle in the olive oil until the pesto comes together. Season with salt and pepper to taste.
  4. Add the drained pasta to a large bowl. Add the Sicilian pesto and toss to coat. Add a little of the reserved pasta water at a time until the pasta is nicely coated and you get your desired consistency.
  5. Serve immediately, garnished with fresh basil leaves, if desired. Offer extra grated Pecorino Romano cheese at the table. Recipe: Sicilian Pesto Pasta with Nonno.