Linguine with Sicilian Pesto

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The other day I was asked for a pasta recipe that didn’t require a lot of time or cooking. I’m all for recipes that you can throw on the table fast and this one couldn’t be easier. You get the taste of tomatoes, garlic and parmesan from an Italian dish but you don’t have to simmer the sauce for hours. Just a quick use of the grill and whir of the blender, and you’ve got sauce.

This is a combination of a few recipes that I’ve used in the past, and has a sweet and savory mix of flavors to it. Sicily is known for their grapes, peppers, and of course tomatoes so I threw those together to make the pesto type sauce.  The pasta is great served warm but it’s also good cold as leftovers.

Linguine with Sicilian Pesto Linguine with Sicilian Pesto

  • 1 red bell pepper (approx 150g)
  • 8 oz (224g) uncooked linguine
  • 3 medium tomatoes (approx 470g)
  • 2 Tbsp (14g) raisins (half a snack sized box)
  • 1 tsp minced garlic
  • 1 Tbsp walnut oil
  • 1 Tbsp (5g) anchovy paste
  • 8 tsp (20g) vegan or regular parmesan cheese

Remove the stem and seeds from the red pepper and slice into big chunks that will lay flat. I basically quartered mine as I sliced. Preheat your grill or broiler on your oven. Roast the pepper slices until they char and blacken on the edges. I saved time by multitasking. I grilled my pepper slices along with eggplant from the babaganoush pasta. Remove the peppers from the grill and set aside.

Bring the pasta water to a boil and cook pasta according to package directions. While the pasta is cooking, slice the tomatoes into chunks. Place the tomatoes, red peppers and remaining ingredients in a food processor or blender. Puree until it’s the consistency you like. I left a few chunks in mine. Once the pasta is cooked, drain and toss with the sauce.

Divide evenly into bowls and serve with additional cheese and a sprinkle of parsley, if desired.

Makes 4 servings at approximately 310 calories each – 10g protein, 54g carbs, and 6g fat.

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