Across Italy · No.82 / 103
Red Pesto Pasta
Red Pesto Pasta
Short pasta with a raw tomato, almond and Pecorino pesto, finished with stracciatella.
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Meet the dish
A modern pasta with a red pesto of sun-dried tomatoes and nuts
Blend passata and drained sun-dried tomatoes raw with almonds, Pecorino, garlic, basil and oil. Use pasta water sparingly so the sauce lodges in a large tube's ridges, then add stracciatella and sliced almonds on the plate.
Pasta shapes to use
- rigatoni
- paccheri
Key ingredients
- passata
- sun-dried tomatoes
- almonds
- Pecorino
- stracciatella
Follow the cooking scenes
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Step 1: Boil the pasta
Cook large tubular pasta and reserve some cooking water.
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Step 2: Blend the red pesto
Process both tomatoes, almonds, Pecorino, garlic, basil and oil.
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Step 3: Set the texture
Add only enough pasta water to make a cohesive sauce.
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Step 4: Add white and crunch
Top the tossed pasta with stracciatella, sliced almonds and basil.
What to watch for
- Drain the sun-dried tomatoes and season after adding Pecorino.
- Keep stracciatella out of the pan so it remains a cool counterpoint.
What sets it apart
Compared with ricotta-and-fresh-tomato Sicilian pesto, red pesto is more concentrated and textural.