It’s a fact: foreigners are in love with our Bel Paese. Whether they’re drawn to Italy itself or to the romantic idea of it that they see in films, many dream of visiting, moving here after retirement, swimming in crystal-clear seas, watching warm sunsets—and, of course, tasting our food. Serve this pasta with Sicilian sun-dried tomato pesto and they’ll be licking their lips.
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Recipe updated: April 2020
Sicilian Sun-Dried Tomato Pesto: Intensely Flavorful
I wish I could hand you a forkful when I share a post—sometimes that’s the frustrating part of food writing. I’d love to pass you a bite of this pasta right now. Look at it: if you close your eyes, can you almost taste it? Say yes.
This “red pesto” is not like Genoese pesto. It contains no basil leaves; instead it’s a different, equally delicious condiment made with only four simple, high-quality ingredients:
- Sun-dried Sicilian tomatoes,
- Cold-pressed extra virgin olive oil (preferably Sicilian),
- Garlic,
- Sicilian almonds.
That’s it. So how can something so simple taste so good? The secret is the quality of the ingredients. I’m lucky—my in-laws often send products from Sicily. If you don’t have that advantage, look for regional-quality products in specialty shops. Or book a flight to Sicily—you won’t come back empty-handed.
A bold, concentrated flavor
This isn’t a “throw everything in the blender” pesto—at least not without a bit of preparation. Sun-dried tomatoes packed in oil are usually too salty to use straight away. You need to soak them for several hours or overnight to remove excess salt, then let them dry thoroughly in the open air (if you have a terrace) or gently in a low oven. After that they’re ready to blend.
Despite the soaking, the tomatoes keep their deep, sweet-tart intensity. This pesto will elevate your pasta.
What’s in this red pesto?
My version relies on the four ingredients listed above: sun-dried tomatoes, extra virgin olive oil, garlic and almonds. Some variations add a few basil leaves or grated cheese, but this Sicilian-style pesto shines for its simplicity.
Should you rinse sun-dried tomatoes before using them?
Yes. Rinse them quickly under running water, then soak them for a few hours or overnight and rinse again before drying. I once skipped this step and ended up with a pesto that was far too salty. After rinsing and soaking, the pesto balances sweet and savory notes beautifully.
How to prepare the sun-dried tomatoes for the pesto
Because store-packed sun-dried tomatoes are often very salty, follow these steps to make them “pesto-ready”:
- Rinse them quickly under running water.
- Place them in a bowl with water (not hot, not ice cold) and let them rest for several hours or overnight.*
- Rinse again.
- Place them on a baking tray and let them air-dry in the sun, or dry them slowly in an oven at about 50°C until they’re dry but still pliable.**
- Once well dried, they’re ready to blend into pesto.
*For a quicker method, soak them in warm water for at least 30 minutes.
**If you plan to use the pesto immediately and won’t store it, you can skip the full drying step.
How long does this pesto keep?
If the sun-dried tomatoes are thoroughly dried before blending and you store the pesto in the refrigerator, it will keep for several days. For longer storage, cover the top with a layer of olive oil in a sealed jar.
You might need for making the pesto:
I use a small blender cup for this pesto (the compact blender yields the best texture). Blend the rehydrated, well-drained tomatoes with the olive oil, a clove of garlic and the almonds until you obtain a coarse, crumbly paste—think a coarse meal rather than a smooth sauce.
PASTA WITH SUN-DRIED TOMATO PESTO
Ingredients
- 60 gr Sun-dried tomatoes
- 25/30 gr Extra virgin olive oil
- 15/20 gr Almonds
- one small clove of garlic
Instructions
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Read the post above for details on making the tomatoes “pesto-ready.”
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Using a small blender, pulse the drained tomatoes with the olive oil, garlic and almonds until you get a coarse, grainy paste (see photos).
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If you want to preserve it, put the pesto into a glass jar and cover it with extra olive oil before sealing.
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Cook the pasta according to package instructions. Toss with the red pesto, thinning it with a little pasta cooking water. The finished dish resembles a rich ragù in texture.
Nutrition
Calories from fat 171