Sicilian-Style Tomato Basil Pesto Linguine
A burst of Mediterranean flavor in every bite! This Sicilian-inspired pesto linguine combines creamy almonds, sweet roma tomatoes, and aromatic basil for a fresh, vibrant dish. Perfectly paired with al dente linguine and finished with a sprinkle of parmesan and basil, this dish is as simple as it is stunning. Whether it’s a weeknight dinner or a special occasion, it’s sure to impress!
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Sicilian-Style Tomato Basil Pesto Linguine
Servings: 4
Vibrant and fresh, this Sicilian Pesto Linguine features creamy almonds, sweet roma tomatoes, and fragrant basil, creating a bold, Mediterranean-inspired dish that's both simple and stunning!
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Ingredients
- 100 g blanched almonds
- 500 g Roma tomatoes
- 25 g finely grated parmesan plus extra to serve
- 2 garlic cloves
- 1 large bunch of basil plus extra leaves to serve
- 80 ml extra virgin olive oil
- 400 g linguine
Instructions
- Heat a large saucepan of water over medium-high heat until it reaches a boil. Add the pasta and cook until it is al dente.
- Cut the tomatoes into quarters, then remove and discard the seeds.
- Roughly chop the tomatoes and place them in a food processor. Add the almonds, garlic, basil leaves, pecorino, and olive oil. Season with salt and pepper, then pulse until you achieve a rough paste.
- Spoon half of the pesto into a large pan and heat it gently. Reserve the remaining pesto for another use.
- Add the cooked pasta to the pan along with 1/3 cup (80ml) of the pasta water. Stir well until the pasta is evenly coated with the pesto.
- Serve the pasta topped with additional parmesan cheese and fresh basil leaves.
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See the full recipe here
See the full recipe here
