Pasta Pesto Rosso
Transform your weeknight dinner routine with the vibrant flavors of Pasta Pesto Rosso—a Mediterranean-inspired dish loaded with sun-dried tomatoes, toasted almonds, fresh basil, and a touch of Parmesan. This quick and easy recipe combines perfectly al dente pasta with a luscious, garlicky pesto sauce, creating a harmonious blend of tangy, nutty, and savory notes in every bite. Adjusted to your desired creaminess using reserved pasta water, this sauce clings to every strand or twist, making it a true comfort food masterpiece. Ready in just 25 minutes, it’s the ultimate choice for busy weeknights or an impressive yet simple meal to share. Serve topped with extra Parmesan and bright basil for a flawless presentation. Your table just got a gourmet upgrade!
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Recipe Information
Ingredients
- 400 g Pasta (penne, fusilli, or spaghetti)
- 100 g Sun-dried tomatoes (in oil, drained)
- 50 g Parmesan cheese (grated)
- 30 g Almonds (toasted)
- 2 cloves Garlic
- 10 g Fresh basil leaves
- 60 ml Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 0.25 tsp Red chili flakes (optional)
- 120 ml Pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) of the pasta cooking water before draining the pasta.
In a food processor, combine the drained sun-dried tomatoes, Parmesan cheese, toasted almonds, garlic cloves, fresh basil leaves, olive oil, salt, black pepper, and optional red chili flakes. Blend until smooth, scraping down the sides as needed.
Adjust the consistency of the pesto by gradually adding a few tablespoons of reserved pasta cooking water and blending again, until the pesto is creamy but not too thick.
Return the drained pasta to the pot over low heat. Add the Pesto Rosso to the pasta and toss to coat evenly. If the sauce seems too thick, add a bit more pasta cooking water, 1 tablespoon at a time, until the desired consistency is achieved.
Taste and adjust for seasoning. Add more salt and pepper if needed.
Serve the Pasta Pesto Rosso immediately in bowls, garnished with additional grated Parmesan cheese and a few fresh basil leaves.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 18.6 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
