5 from 78 votes
Pesto Calabrese (Red Pepper Pesto) with Pasta
Pesto Calabrese features a vibrant red pepper and tomato sauce blended with fresh herbs, ricotta, and pecorino cheeses, served over fusilli pasta. The sauce offers a creamy texture contrasted with tender pasta spirals, and a mild heat from red pepper flakes. This fresh, richly flavored pesto is versatile enough to use as a dip or bruschetta topping as well.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
675 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 675
% 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.