|PESTO ALLA SICILIANA|
|Sicilian pesto sauce||Serves 4 as a main course|
A bright and light variation of
Pesto alla Genovese, this is probably the
most easily digested of all pasta dishes.|
You can prepare it in a food processor or blender, but the flavour is superior when made by hand in a pestle and mortar.
This sauce does not keep well.
Pound the garlic, tomatoes, and a pinch of salt in a pestle and mortar or reduce in a blender, until you have a thick purée. Transfer to a bowl and gradually stir in the chopped basil and olive oil. Season with pepper to taste.
Cook the pasta in plenty of boiling salted water until al dente, then drain, transfer to a heated serving dish and mix with the sauce. Serve immediately.
This dish is usually served without cheese.