This zesty pasta dish combines the fresh brightness of mint, basil, and parsley with the briny punch of capers and the heat of red pepper flakes. The “Pantesco” style pesto, rooted in Sicilian tradition, creates a rough, textured sauce that clings beautifully to the ziti. Cooked al dente, the pasta is tossed with the herbaceous oil and finished with shavings of creamy Pecorino Locatelli, a semi-soft cheese that adds a tangy, buttery depth. It&# 226;ÂÂs a quick, satisfying weeknight dinner that feels rustic yet elegant, perfect for warm evenings or when you crave bold, aromatic flavors without the fuss of a heavy tomato sauce.
Ziti With Spicy Pesto Pantesco And Locatelli
Description
This zesty pasta dish combines the fresh brightness of mint, basil, and parsley with the briny punch of capers and the heat of red pepper flakes. The "Pantesco" style pesto, rooted in Sicilian tradition, creates a rough, textured sauce that clings beautifully to the ziti. Cooked al dente, the pasta is tossed with the herbaceous oil and finished with shavings of creamy Pecorino Locatelli, a semi-soft cheese that adds a tangy, buttery depth. It&# 226;ÂÂs a quick, satisfying weeknight dinner that feels rustic yet elegant, perfect for warm evenings or when you crave bold, aromatic flavors without the fuss of a heavy tomato sauce.Ingredients
Directions
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Bring 6 quarts of water to a rolling boil in a large pot.
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Add 2 tablespoons of salt to the boiling water.
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In a blender, combine mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper, and half of the olive oil.
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Process in short bursts until the ingredients are roughly chopped.
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Turn the blender on full speed and slowly drizzle in the remaining olive oil.
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Process until the pesto is smooth, about 1 minute.
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Remove the pesto from the blender and transfer it to a large serving bowl.
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Add the ziti to the boiling water and cook according to package instructions until just al dente.
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Drain the pasta well, ensuring no excess water remains.
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Add the drained pasta to the serving bowl with the pesto.
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Toss the pasta vigorously like a salad to ensure it is evenly coated with the sauce.
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Sprinkle generously with grated Locatelli Pecorino cheese.
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Serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 40.3kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 7.4mg1%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 2.8g12%
- Sugars 2.7g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pesto Pantesco is traditionally a rough, uncooked pesto from Pantelleria. The texture should be somewhat chunky rather than completely smooth.
If you cannot find Pecorino Locatelli, substitute with fresh mozzarella, ricotta salata, or a mild Pecorino Romano for a sharper flavor.
To make this dish vegan, simply omit the Pecorino cheese or replace it with a vegan parmesan alternative.
Adjust the amount of crushed red pepper based on your preferred heat level.
Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days. Add a thin layer of olive oil on top to prevent oxidation.
