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Pasta With Pesto Rosso (Sun-Dried Tomato Pesto)

An intensely flavourful red pesto pasta made with sun-dried tomatoes. This dish is a quick and easy family-loved meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3
Calories: 522 kcal
Course: Side Dish , Main Course
Cuisine: Italian

Ingredients

PESTO ROSSO
  • 150 g sun-dried tomatoes oil-packed
  • 25 g pine nuts
  • 40 g Grana Padano grated
  • 1 garlic clove
  • 10 g (~15 leaves) fresh basil
  • 2 tablespoon lemon juice
  • ½ teaspoon black pepper freshly grounded
  • ½ teaspoon salt
PASTA
  • 250 g fusilli
  • 2 tablespoon olive oil
  • 1 clove garlic minced
  • 6 cherry tomatoes halved
  • 1 red chili sliced (optional)
  • 6-8 tablespoon Pesto Rosso
  • 2-3 tablespoon pasta water
  • ⅓ teaspoon black pepper freshly grounded
  • Grana Padano for serving
  • fresh basil for garnish

Instructions

    Cup of Yum
  1. Start by boiling the pasta according to the package instructions till al dente. Don't forget to reserve one-fourth cup of pasta water.
  2. To a small blender, add in the Pesto Rosso ingredients. Blend till the pesto is almost creamy but still has some chunkiness.
  3. In a pan heat the olive oil. On medium heat, add the garlic and toast for a minute until no longer law and then throw in the cherry tomatoes and red chili.
  4. After 2-3 minutes add half of the pesto. You can adjust the pesto quantity according to how saucy you like your pasta. Roast the pesto for 1-2 minutes till it darkens slightly. This step will really boost its taste. Add some pasta water if the sauce looks dry.
  5. Drain the pasta and immediately add into the pan without rinsing it. Toss it with the pesto until well combined.
  6. Remove on a plate and grate some Grana Padano on top. Garnish with fresh basil and enjoy!

Notes

  • Time boiling the pasta with your cooking. Immediately add it to the pan after draining. Don’t rinse it with water as it removes the starch and the sauce doesn’t bind well to it.
  • The quantity of the oil might change depending on what type of sun dried tomatoes you are using. If you are using dry packed sun dried tomatoes you might need to add more oil to make the pesto creamy.
  • Roasting the pesto rosso in olive oil with minced garlic before adding in the pasta really boosts its taste. 
  • Make sure you get the weight of the actual sun-dried tomatoes without the oil. Usually the weight written on the jar is with the oil.
  • Time boiling the pasta with your cooking. Immediately add it to the pan after draining. Don’t rinse it with water as it removes the starch and the sauce doesn’t bind well to it.
  • The quantity of the oil might change depending on what type of sun dried tomatoes you are using. If you are using dry packed sun dried tomatoes you might need to add more oil to make the pesto creamy.
  • Roasting the pesto rosso in olive oil with minced garlic before adding in the pasta really boosts its taste. 
  • This dish is vegetarian but feel free to add chicken, shrimp or your choice of extra veggies or protein to make it a more wholesome meal.

Nutrition Information

Serving 1serving Calories 522kcal (26%) Carbohydrates 80g (27%) Protein 18g (36%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Cholesterol 5mg (2%) Sodium 532mg (22%) Potassium 1182mg (34%) Fiber 6g (24%) Sugar 13g (26%) Vitamin A 556IU (11%) Vitamin C 25mg (28%) Calcium 138mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 522

% Daily Value*

Serving 1serving
Calories 522kcal 26%
Carbohydrates 80g 27%
Protein 18g 36%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Cholesterol 5mg 2%
Sodium 532mg 22%
Potassium 1182mg 25%
Fiber 6g 24%
Sugar 13g 26%
Vitamin A 556IU 11%
Vitamin C 25mg 28%
Calcium 138mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.