— 350 grams of bucatini pasta
— 160 grams of ricotta cheese
— 100 grams of whole almonds with the skins
— 2 cloves of garlic
— 6 tomatoes
— 50 grams of freshly grated pecorino cheese
— Extra virgin olive oil
— Salt and freshly ground pepper
- Boil the tomatoes and whole almonds in a pot of boiling water. Strain and let cool. Pat dry and slip the skins off the almonds then remove the outer skins from the tomatoes. Dice the tomatoes. In a blender put the now blanched almonds, garlic, ricotta and blend to a paste. Add the diced tomatoes and extra virgin olive oil and blend again for just a few seconds.
- Cook bucatini pasta in a pot of salted boiling water for the time indicated on the package, strain and return to the pot. Add the prepared Sicilian pesto mix until the pasta is well coated. Serve immediately with the freshly grated pecorino cheese.