Spicy Red Pesto Pasta
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ⅔cup plus 1 tablespoon extra-virgin olive oil
- ½cup drained jarred, oil-packed sun-dried tomatoes (about 3½ ounces), roughly chopped
- ½cup coarsely chopped walnuts (a scant 2½ ounces)
- 3tablespoons double-concentrated tomato paste (or ⅓ cup tomato paste)
- 3garlic cloves, roughly chopped
- 1teaspoon red-pepper flakes
- Kosher salt and black pepper
- ½cup drained chopped, jarred roasted red peppers (about 4 ounces)
- 1½ounces finely grated Parmesan (about 1 packed cup), plus more for serving
- 1pound rigatoni, orecchiette or other shaped pasta
- Sliced fresh basil leaves, for serving
- Fresh lemon zest, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1087 calories; 64 grams fat; 13 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 12 grams polyunsaturated fat; 99 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 33 grams protein; 637 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with ½ teaspoon salt and ½ teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Step 2
Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining ⅔ cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Step 3
Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1½ cups pasta water, then drain the pasta.
- Step 4
Return the pasta to the pot, along with about 1½ cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Step 5
Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
Private Notes
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Cooking Notes
Turd Ferguson
In step 2, it seems to me that it would be a good idea to add 2/3 cup of oil from the jar of oil packed sundried tomatoes rather than 2/3 cup of EVOO. That way you're not wasting the oil from the jar of sundried tomatoes and you get the added benefit of tomato infused oil.
Scott
Could pine nuts be substituted for the walnuts and if so, what would the proper amount be? I'm unfortunately allergic to most other nuts.
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
Regarding using the oil from the sun-dried tomatoes, they are packed in lower-grade oil that isn't ideal for use in a raw condiment like pesto, or a salad; you want a bright, fresh EVOO. But if you're set on not wasting the tomato oil, you can certainly use it for cooking.
Tony L
A few anchovies wouldn't hurt.
jmack
I have been making a pesto with SDTs regularly for years. I just add everything into the food processor (untoasted, no tom paste) along with a squeeze and zest of lemon and a load of parsley which is a nice complement to the sweet tomatoes. Next time, I'll try the roasted red pepper. It's great on so much more than pasta - steamed vegs, toasted baguette and it's amazing with polenta.
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
Here in Italy the correct amount of nuts for pesto is precisely measured using a tool called a "manciata." That means a handful...
cew5x
I'd just substitute the same amount of pine nuts. Pestos are pretty forgiving - use whatever nut you have!!
Angela
I roasted a large red pepper instead of using jarred peppers, and held the spicy crushed red pepper in order to make this kid-friendly. This was a HUGE hit with my tween daughter! Don’t skip the fresh basil.
Paola
I usually use almonds and pecorino instead of walnuts and Parmesan. My favourite herb for red pesto is majoram, sooo sweetly spicy.
Brad
Very good. Half a teaspoon of red pepper flakes will still give it the right amount of heat. And add a couple of anchovies as it really adds to the richness of the sauce.
Christine
I’ve made this a few times now exactly as written. It’s delicious. It’s addicting. I crave this intensely flavorful sauce. I usually double the recipe and freeze half for later. If I’m missing the full amount of nuts, no big deal, it’s forgiving. The lemon zest is a small step, but it adds a lot of brightness and I’m always surprised how much it adds to the flavor. I also sometimes save a bit of pasta water to add to the next day’s leftovers. It helps loosen up the day-old sauce.
Turtlesilk
This was relatively quick and easy and quite delicious. I used pistachios instead of walnuts which seemed more Sicilian (and because it was what I had :-).
Angela
Try sunflower seeds.
Alexandra
In a pinch, I keep a jar of Red Pepper paste. It comes in mild or spicy and I usually find it in Armenian markets. I use it in everything, soups, pasta sauces and on sandwiches.
Cora Ducolon
We use hazelnuts. It's delcicous.
quaasam
Outstanding!!! Follow the recipe as close as possible. Instead of roasted peppers I added red peperoncinni. Tinned up sauce with pasta water. Added Parmesan. Delicious and quick.
Rosemary
Excellent. June 2024. Made full recipe and froze half.
Eightlb
This is amazing! I make exactly as per the recipe. Don't hesitate to make this.
Nicki Pogue
This was a huge hit! I might go easier on the pulsing so that there's more texture from the walnuts. Also agree that an anchovy or two would make a nice addition - will try that next time. We added sautéed chicken breast cubes for protein and it hit the spot. This will definitely become part of the regular rotation!
Eightlb
Amazingly delicious! Made it exactly as detailed in the recipe. (Well except that I use whole wheat pasta.) I can't get enough of this recipe.
Clara
Yum! I'll probably get yelled at in the comments but I cut down the oil to 2 tbsps. 5/5
gab
Very delicious. My kids loved it, and I savored what was left in the pot in the way someone would lick a cake batter bowl. Yum!
See Double You
I have made this multiple times now and find it delicious. The only modification I make is to be a little heavy-handed with the red pepper flakes. Great recipe.
Alana B
Rule # 1: Use good olive oil, it makes a huge difference in the flavor and you'll kick yourself for using cheap oil after you make it with a higher quality oil. I've made this recipe multiple times, I Highly recommend just using the full jar of roasted red peppers, sun dried tomatoes and tomato paste to make a double batch. Use half for dinner and freeze the other half! = no waste and quick dinner in the future. Make sure to pull it out of fridge to thaw if you do freeze it.
a staple
I add Calabrian chili oil/peppers so it’s extra spicy. I’ll also typically add some sort of protein, I like ricotta on this and also just some crumbled Italian sausage usually hits the spot.
Jeremy Anderson
In step 1 it seems that the objective is to toast things in order to bring out flavor, but tomato paste and sun-dried tomatoes are not things that would really toast. I added them after "toasting" the walnuts, garlic and red pepper flakes at medium heat. Most importantly though, this is delicious.
Kate
Had everything on hand except roasted red peppers, so I rehydrated some anchos, took the same volume, and it turned out delicious!
Tiipiloo
Realized half-way through the recipe that I was out of parmesan. Subbed nutritional yeast and it was quite good!
Karen
This was a perfect way to use up packets of sun-dried tomatoes from TJ salad kits and half a jar of roasted peppers leftover from making muhammara. Since my husband's vegan, I substituted 1/2 cup of nutritional yeast for the 1 cup of parmesan, and it turned out amazing for sandwiches. It's a versatile, Mediterranean gem to keep on hand both in the fridge and in the freezer.
Rich
Quick & simple--I good addition to my repertoire. I used less pasta water (1/2 c was sufficient) and less oil (1/3 cup seemed the limit of what would incorporate), best to add these gradually, as needed. Mortar & pestle was fine for the pesto. I might include the basil for the pesto paste next time. If you're using spicy dried red pepper (I used Penzey's very spicy option), 1/2 tsp is sufficient. No need for salt with all that Parmasen and no need to not use all the pesto with the pasta.
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