- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Sicilian Pesto with 1/4C pasta water. Warm the sauce over low heat until melted.
- Drop the malloreddus in the salted water. Stir to ensure nothing is settled at the bottom of the pot. Cook for about 4-4.5 minutes. If you prefer them more tender, cook another minute.
- Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1.5 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid the pasta sitting in one place and getting stuck to the pan. If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
- Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.
- Parmesan, pecorino or any grated cheese you like, or vegan substitute
- Squeeze of fresh lemon juice, swirl of good olive oil
- Fresh minced herbs or black pepper
- Fried bread crumbs (combine panko in a saute pan with olive oil, just enough to lightly coat. Add salt, place in a 350 oven for 5-7 minutes. Stir bread crumbs halfway through. Once evenly golden, remove from oven place on paper towel. If you like lemon, add a bit of lemon zest to these as they cool.)
Pasta: Semolina Rimacinata, 00 Pasta Flour, Nettles, Saffron, Water, Salt
Sauce: Almond, Tomato, Olive Oil, Basil, Mint, Parsley, Calabrian Chile, Red Wine Vinegar, Miso, Salt, Pepper
CONTAINS: SOY, NUT