Description
This Best Pesto Rosso Spaghetti Pasta Recipe combines the rich, tangy flavors of sun-dried tomatoes with the fresh vibrancy of basil and creamy Parmesan cheese. Tossed with perfectly cooked spaghetti and a silky homemade red pesto, this Italian classic is quick, satisfying, and perfect for an easy weeknight meal or elegant dinner.
Ingredients
Scale
For the Pasta
- 12 ounces spaghetti
For the Pesto Rosso
- ½ cup sun-dried tomatoes in oil, drained
- ¼ cup tomato paste
- ¼ cup toasted pine nuts
- 2 cloves garlic
- ¼ cup grated Parmesan cheese
- 1½ tablespoons lemon juice
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For Garnish (Optional)
- Fresh basil or parsley
- Extra grated Parmesan cheese
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, usually around 9-11 minutes. Reserve ½ cup of the pasta cooking water before draining.
- Prepare the pesto rosso: While the pasta cooks, combine sun-dried tomatoes, tomato paste, toasted pine nuts, garlic cloves, grated Parmesan, lemon juice, olive oil, salt, black pepper, and red pepper flakes if using, in a food processor or blender. Blend until the mixture is smooth, stopping to scrape down the sides as needed to ensure even blending.
- Toss the pasta with pesto: Drain the cooked spaghetti and return it to the pot. Add the prepared pesto rosso and a splash of reserved pasta water to the pot. Toss vigorously to coat the spaghetti evenly with a silky sauce. Add more pasta water as necessary to reach your preferred sauce consistency.
- Serve: Divide the pesto-coated pasta among plates or bowls. Garnish with fresh basil or parsley and additional grated Parmesan cheese if desired. Serve immediately while warm for best flavor and texture.
Notes
- You can substitute toasted almonds or cashews in place of pine nuts for a different nutty flavor.
- For a vegan version, use a dairy-free Parmesan alternative or nutritional yeast instead of traditional Parmesan cheese.
- This pesto rosso also makes a delicious spread for sandwiches or a flavorful dip for vegetables and crackers.
