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Red Pasta served on a plate

Red Pesto Pasta

This red pesto pasta recipe is very simple and quick - in just a few minutes you will have a plate of pasta on the table with a true Italian taste. In Italy, pesto is an institution, but there are two most popular recipes: pesto alla Genovese, with pecorino, Parmigiano Reggiano, garlic, basil and pine nuts; and pesto alla Trapanese, the best-known variant of red pesto, which is prepared with sun-dried tomatoes, ricotta cheese, almonds, garlic and extra virgin olive oil.

As often happens for every traditional Italian recipe, every family has its own variant, so you can taste different types of red pesto, with anchovies, olives, capers and other 'secret' ingredients.

The red pesto pasta recipe that we offer is with roasted peppers, an ingredient that will give your pasta a fresh taste and at the same time a pleasant smoky note. Starting from this preparation, try to experiment and add the ingredients you prefer... but never tell your Italian friends.

30 November, 2022
Average: 3.1 (7 votes)

serves for



Dried Pasta
320g (spaghetti, rigatoni, tagliatelle)
Red pepper
150g (roasted)
Sun dried tomatoes
Pine nuts
Basil Leaf
1 cup (fresh)
1 clove
Parmigiano Reggiano
Extra virgin olive oil
5 tbsp
Salt and pepper

Step 01

putting pasta into a pot of water

Fill a pot with water, bring it to a boil, add salt and add the pasta. Stir occasionally.

Step 02

Preparing red pesto with a blender

While the pasta is cooking, prepare the pesto. Put in the peppers (make sure they are peeled), the dried tomatoes (the ones in oil are fine too, but in this case be careful with the addition of salt), the pine nuts, the basil, the garlic, the grated Parmigiano Reggiano.

Step 03

adding olive oil to a blender to prepare red pesto

Add the oil and blend roughly until you get a cream that still has a grainy consistency. Taste and adjust with salt and pepper.

Step 04

stir in the red pesto to the pasta

Drain the pasta al dente and season with the pesto. Decorate as desired with flakes of Parmigiano Reggiano or basil leaves.


Before draining the pasta, remember to keep aside a few tablespoons of cooking water, which you will need to cream the pasta and make it even more creamy thanks to the starch released during cooking.



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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav