Malloreddus Tricolore with Sicilian Pesto

Malloreddus Tricolore with Sicilian Pesto


  1. In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
  2. 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.
  3. 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.  
  4. Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
  5. Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.  
  6. 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.
  7. 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