Pesto Calabrese (Red Pepper Pesto) with Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
675 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Pesto Calabrese (Red Pepper Pesto) with Pasta
Description
Pesto Calabrese is made by sautéing onions and red bell peppers with tomatoes, crushed red pepper flakes, oregano, basil, salt, and black pepper until soft and fragrant. The cooked vegetables are then blended into a smooth or rustic sauce, depending on preference. Ricotta and grated pecorino cheese are stirred in to add creaminess and savory depth.
Fusilli pasta is boiled in salted water and combined with the sauce, allowing the sauce to cling to its spirals effectively. The resulting dish balances the sweet and slightly spicy notes of the pepper and tomato base with the tang and richness of the cheeses.
This red pepper pesto pasta works nicely as a warm meal on its own or can be served alongside other dishes. Beyond pasta, the pesto’s creamy and peppery profile makes it suitable as a dipping sauce or spread for bruschetta, adding flexibility to its use.
The sauce keeps well refrigerated for a few days and freezes easily, making it convenient for prepared meals. Using fusilli, with its textured surface, helps the sauce adhere well, though other pasta shapes can work too.
Ingredients
- 14 oz fusilli pasta I used Garofalo, long
- 9 oz ricotta cheese sheep's milk or cow's milk, fresh
- 2 oz pecorino cheese grated vegetarians should use a vegetarian cheese instead.
- 4 vine tomatoes (or 6-8 datterini tomatoes)
- 1 large red bell pepper or 2 small ones
- 1 Tropea onion peeled and chopped or other red onion
- ½ teaspoon crushed red pepper flakes or ½ a fresh or dried chilli pepper. You can use more or less depending on your taste, peperoncino flakes
- 1 teaspoon oregano fresh or dried
- 1 handful basil fresh leaves
- salt for pasta and to taste
- black pepper to taste, ground
- 4 tablespoon extra virgin olive oil
Instructions
- In a large frying pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until slightly soft. Add the chopped red bell pepper and continue cooking until it starts to soften.
- Add the tomatoes and peperoncino and cook for about 15 minutes, until the tomatoes have softened. Season with salt, black pepper, basil, and oregano, and cook for an additional 1 to 2 minutes.
- Remove from heat and allow the vegetables to cool slightly. Transfer to a blender or food processor, add the cooking juices, and blend to a smooth, creamy consistency.
- Note: If you prefer a rustic texture, pulse the blender instead until you have a creamy sauce with some small chunks.
- Transfer the blended vegetable mixture to a bowl. Stir in 7oz of ricotta and the grated pecorino until well combined. Set aside. Your pesto Calabrese is ready to eat.
How to serve your pesto calabrese with pasta
- Bring a large pot of water to a boil. Add salt and return to a boil, then add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
- In a large pan over medium-low heat, mix the drained pasta with the pesto Calabrese. Stir together until hot throughout. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta cooking water.
- Serve the pasta immediately, topped with extra ricotta, basil, and optionally roasted tomatoes and a sprinkle of red chili flakes.
Notes
- Fusilli pasta pairs well with this sauce, but other pasta shapes may be used.
- Store the pesto covered in the refrigerator for 2-3 days or freeze for longer storage.
- This red pepper pesto also works well as a dip or spread on bruschetta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 82g | 27% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 45mg | 15% |
| Sodium | 212mg | 9% |
| Potassium | 451mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1439IU | 29% |
| Vitamin C | 43mg | 48% |
| Calcium | 302mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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