Christina Pirello

Maccheroni with Sicilian Pesto

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Preparation info
  • Makes

    2-3

    servings
    • Difficulty

      Easy

Appears in
The Macroterranean Way: Back to the Cutting Board
The Macroterranean Way

By Christina Pirello

Published 2021

  • About

My husband’s Sicilian roots run deep, and I have fallen in love with the people, the island, and the food of this unique and complex land. This simple, rustic dish draws on all of the many gift’s Mother Nature has bestowed on this volcanic island. And healthy? Wow…just wow.

Ingredients

  • 2 cups uncooked gemelli or other curly maccheroni
  • 1½ cups cherry tomatoes
  • ½

Method

Bring a pot of salted water to the boil (but be sure there is just enough water to cover the pasta, not a huge pot of water for only 2 cups of pasta).

Bring another, smaller pot of water to the boil. Cut a cross in the top of each cherry tomato and drop into the boiling water. Cook for 2 minutes. Drain well and as soon as the tomatoes are cool enough to handle, peel the skin off each on