Pesto Rosso Recipe
Spicy Sundried Tomatoes, Parmesan, Garlic and Italian Extra Virgin Olive Oil - Hand Ground into a Paste and then Tossed with Italian Penne Pasta
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Ingredients
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Pesto Rosso Ingredients
Method
Pesto Rosso Preparation
- 1
Prepare the Sundried Tomatoes
If using oil-packed sundried tomatoes, drain them well. If using dried sundried tomatoes, soak them in hot water for about 30 minutes until they are soft, then drain.
- 2
Make the Pesto
In a food processor, combine the sundried tomatoes, Parmesan cheese, garlic cloves, fresh basil leaves, and red pepper flakes. Pulse until the mixture is coarsely blended.
- 3
Add Olive Oil
With the food processor running, slowly drizzle in the Italian extra virgin olive oil until the mixture becomes a smooth paste. Stop to scrape down the sides as needed.
- 4
Season the Pesto
Taste the pesto and add salt as needed. Blend again briefly to combine.
- 5
Cook the Penne Pasta
In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- 6
Combine Pasta and Pesto
In a large mixing bowl, combine the hot penne pasta with the prepared pesto rosso. Toss well to coat the pasta evenly, adding reserved pasta water a little at a time if needed to loosen the sauce.
- 7
Serve
Serve the pesto rosso pasta warm, garnished with additional Parmesan cheese and fresh basil if desired.
