Best 3 Pasta Pesto Rosso Recipes
Indulge in a symphony of flavors with pasta pesto rosso, a captivating dish that tantalizes the taste buds with its vibrant red hue and robust flavors. Crafted with sun-dried tomatoes, roasted red peppers, and a melange of herbs, this exquisite pesto bursts with a delightful balance of tangy, sweet, and savory notes. Paired with your favorite pasta, this versatile sauce elevates ordinary meals into culinary masterpieces. Let your senses embark on a journey of culinary exploration as you discover the delectable recipes featured in this article. From the classic pesto rosso with its simple yet elegant taste to the sun-dried tomato pesto with its intense umami flavor, each recipe offers a unique twist on this beloved Italian sauce.
Here are our top 3 tried and tested recipes!
PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA
Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect dinner.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees F and arrange a rack in the middle.
- In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
- While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
- Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
- Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.
Nutrition Facts : Calories 516.4 kcal, Carbohydrate 66 g, Protein 16.6 g, Fat 20.8 g, SaturatedFat 4.2 g, Cholesterol 10.1 mg, Sodium 412.2 mg, Fiber 4.9 g, Sugar 7.3 g, ServingSize 1 serving
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
PASTA PESTO ROSSO
This is a very tomatoy Italian pasta dish with lots and lots of flavour! I got it out of a diet book published by one of Germany's most renowned women's magazine. So apart from tasting spectacular its also pretty healthy and good for you. :)
Provided by Lalaloula
Categories Pasta Shells
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut dried tomatoes into short strips (note: this takes time).
- Dice bell pepper and cut zucchini into slices.
- In a saucepan heat oil. Sautee crushed garlic, sun-dried tomatoes and rosemary in it until fragrant. Add water, tomato paste and salt and pepper. Simmer for 5-8 minutes until sauce looks nice to you.
- Meanwhile in a big pot of boiling water cook pasta shells for 4 minutes. Then add bell pepper, zucchini and broccoli. Cook for another 4-6 minutes until veggies are tender.
- Drain pasta and veggies.
- Toss with the sauce and add cherry tomatoes to serve. If you like sprinkle with freshly grated parmesan cheese.
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the pesto rosso will be. Look for ripe, flavorful tomatoes, fresh basil, and nutty pine nuts.
- Don't over-process the pesto: A few pulses in a food processor or blender is all you need to combine the ingredients. Over-processing will make the pesto bitter.
- Taste the pesto and adjust the seasonings: You may want to add more salt, pepper, or Parmesan cheese to taste.
- Use pesto rosso within a few days: Pesto rosso is best when fresh. It can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Serve pesto rosso on pasta, pizza, or grilled vegetables: Pesto rosso is a versatile sauce that can be used in a variety of dishes. It's also great as a dip for bread or crackers.
Conclusion:
Pesto rosso is a delicious and versatile sauce that is easy to make at home. With just a few simple ingredients, you can create a flavorful sauce that can be used in a variety of dishes. Whether you're serving it on pasta, pizza, or grilled vegetables, pesto rosso is sure to be a hit. So next time you're looking for a quick and easy meal, give pesto rosso a try. You won't be disappointed!
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