This sun dried tomato pesto known as capuliato (capuliatu in Sicilian) or pesto rosso (red pesto) originated in Ragusa, Sicily.
This means finely minced and refers to the technique used to prepare this condiment either by knife or with a meat grinder. But of course nowadays a blender or food processor can be used instead and your capuliato will be ready in under a minute!
A handful of good quality ingredients are all you need to prepare this fragrant, crimson colored pesto which can be enjoyed in so many ways.
Sun dried tomatoes are traditionally prepared by cutting and salting sun ripened tomatoes which are left out under the hot Sicilian sun to dry over several days. Most of us do not live in a climate that allows us to prepare our sun dried tomatoes this way and so store bought will have to do! Although if you have a food dehydrator that may work as well.
Jump to:
- How to serve Sicilian Sun Dried Tomato Pesto (capuliato)
- Ingredients for Sicilian Sun Dried Tomato Pesto (capuliato)
- Can oil packed sun dried tomatoes be used to make capuliato?
- Variations
- How to make Sicilian Sun Dried Tomato Pesto
- Recipe FAQs
- More pesto recipes!
- Sicilian Sun Dried Tomato Pesto (capuliato)
How to serve Sicilian Sun Dried Tomato Pesto (capuliato)
- Toss with your favorite pasta (as shown below) and serve with extra grated cheese at the table.
- Spread on crusty bread to make crostini and serve as antipasto.
- Try capuliato as a pizza topping instead of tomato sauce.
- Use as a spread in sandwiches.
Ingredients for Sicilian Sun Dried Tomato Pesto (capuliato)
- Sun dried tomatoes: I used vacuum sealed
Can oil packed sun dried tomatoes be used to make capuliato?
I used vacuum packed sun dried tomatoes rehydrated in boiling water for a few minutes before processing.
However, you may opt for jarred sun dried tomatoes in oil instead. If they are packed in olive oil, you may use that oil to make the pesto.
Variations
However, there are so many ways to vary this recipe. Here are a few possible additions:
- Dry oregano
- Capers
- Anchovies
- Nuts: almonds; pine nuts or walnuts
- Parmigiano cheese
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Sicilian Sun Dried Tomato Pesto
- Place sun dried tomatoes in a bowl and pour boiling water over them. Let sit for 10 minutes.
- Drain the tomatoes and place on a clean dish towel. Dry them well.
- Place all ingredients in the bowl of your food processor or blender.
- Pulse until you have a chunky pesto or process further for a creamier consistency. At this point taste your pesto and adjust the flavor, if you wish, by adding more oil, garlic, basil or chili pepper according to taste.
- Transfer to a sterilized jar, pour a thin layer of olive oil over the top and keep refrigerated for up to 1 week.
Recipe FAQs
-Toss with spaghetti and reserve some of the pasta water to thin out the pesto as needed. Use about 2 tbsp. of pesto per serving (75 grams of uncooked pasta). Serve with grated cheese or a sprinkling of muddica on top.
-Serve capuliato on crostini.
-Try it as a pizza topping instead of tomato sauce.
-Use as a spread in sandwiches.
-Refrain from adding salt before you taste your red pesto. Sun dried tomatoes are already salty.
-You may finely chop all ingredients with a knife if you don't have a food processor.
-Keep refrigerated for up to 1 week. Make sure the pesto is covered with a thin layer of olive oil to prevent spoilage.
-Freeze pesto rosso in small portions as in this basil pesto recipe.
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More pesto recipes!
Sicilian Sun Dried Tomato Pesto (capuliato)
Ingredients
- 200 grams vacuum packed sun dried tomatoes
- 1 clove garlic
- handful basil leaves I used about 12 leaves
- ⅓-½ cup olive oil
- 1 chili pepper
Instructions
- Place sun dried tomatoes in a bowl and pour boiling water over them. Let sit for 10 minutes.
- Drain the tomatoes and place on a clean dish towel. Be sure to dry them well.
- Place all ingredients in the bowl of your food processor or blender and pulse until you have a chunky pesto or process further for a creamier consistency.
- At this point taste your pesto and adjust the flavor, if you wish, by adding more oil, garlic, basil or chili pepper according to your taste.
- Transfer to a sterilized jar, pour a thin layer of olive oil over the top and keep refrigerated for up to 1 week.
- Serve tossed with spaghetti; on pizza; bruschetta or as a sandwich spread.
Notes
-Freeze pesto rosso in small portions as in this basil pesto recipe. Serving Suggestions -Toss with spaghetti and reserve some of the pasta water to thin out the pesto as needed. Use about 2 tbsp. of pesto per serving (75 grams of uncooked pasta). Serve with grated cheese or a sprinkling of muddica on top.
-Serve capuliato on bruschetta.
-Try it as a pizza topping instead of tomato sauce.
-Use as a spread in sandwiches. Storage -Keep refrigerated for up to 1 week. Make sure the pesto is covered with a thin layer of olive oil to prevent spoilage.
-Freeze pesto rosso in small portions as in this basil pesto recipe
Nadia Fazio
This recipe is a no brainer, easy to make if you have sun dried tomatoes around. And it's good on so many things other than pasta, love how versatile it is.