Pasta with Pesto alla Siciliana

How to prepare pasta with pesto alla siciliana

1. Cut the tomatoes in half and squeeze each half between your fingers so that the watery core with seeds comes out. Remove this core with a teaspoon. You don't have to struggle to remove all the core, but whatever comes out when you squeeze should be removed.
2. Put the tomatoes and the rest of the pesto ingredients (except the oil) in a blender and blend well until everything is finely chopped. Add the oil and continue blending until you get a paste. Check for salt and add if needed.
   * pesto can be stored in the refrigerator for a few days.
   ** pesto is better after it sits for at least 1 hour, the flavors develop during this time.
3. Cook the pasta in plenty of salted water, according to the package instructions. Drain well, but save 6 tablespoons of water.
5. Put the water in a bowl and add the drained pasta over it. Add the pesto on top and gently mix until the pasta is coated. Taste for salt.
   * the water helps the pesto mix more easily with the pasta
6. Serve the pasta with extra parmesan sprinkled on top, a basil leaf in the middle, and a little olive oil drizzled over.

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