Pesto Marsala Style

1. 1

   Chop garlic, basil and the pecorino or Provola cheese. Place in a bowl, add the diced tomato and mix in the olive oil, oregano, salt, pepper and the crushed red pepper (optional).

2. 2

   It can be refrigerated overnight but it is preferable to use it the same day that it is made.

3. 3

   To make this sauce for 1 lb. of pasta, use 2 cups of tomato and double the amount of the other ingredients.

4. 4

   Drizzle some olive oil on top of each dish of pasta and sprinkle with some toasted breadcrumbs for a true Sicilian touch.

* Per serving · 4 servings · Values may vary.

No additional tips available.