0 from 117 votes
Pesto Calabrese (Red Pepper Pesto) with Pasta
A creamy pesto recipe with a spicy kick from Calabria that's quick and easy to make and full of Southern Italian flavor! Perfect on pasta but also great as a dip or on bruschetta!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 675 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 14 oz long fusilli (I used Garofalo)
- 9 oz fresh ricotta (sheep's milk or cow's milk)
- 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 peperoncino flakes or ½ a fresh or dried chilli pepper. You can use more or less depending on your taste.
- 1 teaspoon oregano fresh or dried
- 1 handful fresh basil leaves
- salt for pasta and to taste
- ground black pepper to taste
- 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.
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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.
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Notes
- This recipe can be made with other types of pasta, although fusilli (long or short) pairs really well with it!
- You can freeze this sauce or keep it in the fridge for 2-3 days covered in cling film.
- This pesto is also delicious served as a dip or on bruschetta.
Nutrition Information
Calories
675kcal
(34%)
Carbohydrates
82g
(27%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
45mg
(15%)
Sodium
212mg
(9%)
Potassium
451mg
(13%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1439IU
(29%)
Vitamin C
43mg
(48%)
Calcium
302mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
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.