Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Courgette and Sun-Dried Tomato Pesto: A Fresh Taste of Sicily
Learn how to whip up this simple, speedy Sicilian pasta tossed in a vibrant courgette and sun-dried tomato pesto, bursting with Mediterranean flavours!
📖 What is it
Learn how to whip up this simple, speedy Sicilian pasta tossed in a vibrant courgette and sun-dried tomato pesto, bursting with Mediterranean flavours!
🛒 Ingredients
- ✓ 320g short pasta (penne or fusilli)
- ✓ 1 medium courgette
- ✓ 10 fresh basil leaves
- ✓ 40g pine nuts
- ✓ 40g Sicilian Pecorino cheese, grated
- ✓ 2 tablespoons sun-dried tomatoes in oil
- ✓ extra virgin olive oil
- ✓ salt
📊 Nutritional Information
Picture a dish that captures the rich aromas of Sicily: pasta dressed in a courgette and sun-dried tomato pesto offers a delightful blend of fresh, comforting flavours. Ideal for warm days or when you fancy something light yet full of character. The natural sweetness of courgettes melds beautifully with the savoury tang of sun-dried tomatoes, while fresh basil adds a fragrant note that transports you straight to the bustling gardens and markets of the island.
👨🍳 Preparation
- 1
Bring a large pot of salted water to the boil and cook the pasta until just al dente.
- 2
Dice the courgette and place it in a blender jug along with the basil leaves and a pinch of salt.
- 3
Blend while slowly drizzling in the extra virgin olive oil until you achieve a smooth, creamy pesto.
- 4
Add the pine nuts and Pecorino, then blitz again until fully combined.
- 5
Stir in the drained sun-dried tomatoes and pulse briefly to mix everything together.
- 6
Drain the pasta, reserving a little of the cooking water, then toss it through the pesto.
- 7
Give it a good stir and add a splash of the reserved pasta water if you’d like a silkier sauce.
- 8
Serve the pasta warm, garnished with extra sun-dried tomato pieces, basil leaves, and a sprinkle of Pecorino.
💡 Tips and Variations
- •
For a more authentic Sicilian twist, swap the pine nuts for toasted almonds, a regional favourite.
- •
If you prefer a milder cheese, try grating some Provola from the Madonie mountains instead of Pecorino.
- •
Opt for artisanal durum wheat pasta to really bring out the texture and flavour of the dish.
- •
To make it vegan, simply leave out the cheese and add a tablespoon of nutritional yeast flakes for a lovely umami kick.
- •
To deepen the pesto’s flavour, lightly toast the courgettes before blending to enhance their natural sweetness.
- •
The magic of this recipe lies in the freshness of the ingredients and the simplicity of preparation, allowing the authentic Sicilian flavours to shine.
📦 Storage
- • Store any leftovers in an airtight container in the fridge and enjoy within two days to keep the flavours fresh.
- • This pasta is also delicious served cold, making it a perfect light and refreshing summer lunch.
- • Avoid reheating for too long to preserve the delicate pesto and the pasta’s texture.
🍷 Pairing
Pair this dish with a crisp Sicilian white wine like Grillo from the Contea di Sclafani, whose fresh citrus notes complement the sweetness of the courgettes and the savoury sun-dried tomatoes. Alternatively, a Sicilian Inzolia or a Ligurian Vermentino would also make a lovely, balanced match.
Making this courgette and sun-dried tomato pesto pasta brings a little slice of Sicily right to your table, celebrating the island’s simple, honest flavours. It’s a wonderfully fresh and light dish that’s perfect for sharing with friends and family. Do give it a go and don’t forget to pass the recipe along — it’s sure to become a firm favourite in your kitchen!
Rate this recipe
Click or tap the stars to rate