What do you get when you blend together some of Italy’s most beloved flavors? Pesto Rosso of course.
I had this for the first time in Tuscany and I have been making it ever since.
Penne with Pesto Rosso
April 25, 2024
Persons
4
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Ingredients
- *1 pound of Penne pasta
- * 1 cup sun-dried tomatoes (drained if in oil)
- * 1 cup fresh basil leaves
- * 2 cloves garlic
- * 1/2 cup grated Parmesan cheese
- * 1/4 cup pine nuts (or walnuts)
- * 1/2 cup extra virgin olive oil
- * Salt and pepper to taste
Instructions
- 1. In a food processor, combine the sun-dried tomatoes, basil leaves, garlic, Parmesan cheese, and pine nuts.
- 2. Pulse until the ingredients are finely chopped and well combined.
- 3. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- 4. Season with salt and pepper to taste, and pulse a few more times to mix everything evenly.
- 5. Taste and adjust seasoning if needed.
- 8. Cook your pasta according to the package instructions until it's al dente.
- 9. Before draining the pasta, reserve about 1/2 cup of the pasta cooking water.
- 10. In a separate large skillet or saucepan, heat the desired amount of pesto rosso over medium heat.
- 11. Once heated, add the drained pasta directly to the skillet with the pesto.
- 12. Toss the pasta gently in the pesto until it's well coated, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
- 13. Cook for an additional minute, stirring continuously, until the pasta is heated through and fully coated with the pesto sauce.
- 14. Remove from heat and serve immediately.
- 15. Optionally, you can garnish with additional grated Pecorino Romano cheese, fresh basil leaves, and pine nuts before serving.
