Sun-Dried Tomato Pesto for a quick and tasty pasta!
What do you have when you are in a hurry? Pasta with pesto.. at least I do when I run out of ideas, but sometimes I find it boring having the same green pesto.
There is another colourful interesting version: ricotta, sundried tomatoes, pinenuts and basil which is super easy to prepare as all the ingredients are raw and then all you need to do is to just blend them together for a few minutes in a pan. Some people just put everything in a blender and don't cook it and by all means you can do that if you like, but I find that you get extra flavour and the ingredients blend better together if you cook it for a couple of minutes in pan with olive oil.
This pesto originates from Sicily although there are numerous adaptations and small variations in the basic ingredients which reflect the local traditions of different regions.
This pesto is very versatile, you could swap pinenuts for almonds or pistachios for instance or use fresh tomatoes instead of sundried tomatoes. Use a processor, it will be quicker, mine broke down so I had to chop the ingredients with a knife.
Pesto goes very well with brown pasta too, my grandma very often use to make her own and it would always be brown, made with local stone groud flour. I still remember the taste of that pasta!
These days with fast paced modern life, not many Italian families make their own pasta anymore but from time to time this can still be a treat and it can be an opportunity for the whole family to spend quality time together whilst having fun... we do that!
- Prep Time : 15 minutes
- Cook Time : 15 minutes
Ingredients
- sundried tomatoes in oil - 70 g -1 + 1/3 cup
- garlic clove - 1
- ricotta cheese - 100 g - 1/2 cup
- grated parmesan cheese - 4 tbsp
- pinenuts - 35 g - 1/4 cup
- fresh basil - small bunch
- olive oil
- salt
- spaghetti - 350 g - 3 + 1/2 cups
Instructions
Drain the tomatoes from their oil and finely chop them with the pinenuts and a handful of basil leaves. Use a processor if you like.
In a pan stir fry the garlic clove with 2 tbsp of olive oil until golden then remove the garlic and add the chopped tomatoes, pinenuts and basil. Add the ricotta, 3 tbsp of grated cheese and 4 tbsp of olive oil.
Mix well and cook for a few minutes over a medium heat.
Cook the spaghetti al dente in salty water, drain and mix them up with the pesto. Don't drain the pasta too much as a little bit of pasta water will help the pesto to blend better with the pasta.
Garnish with basil leaves and serve warm
If you like pesto check out my pasta with cavolo nero pesto.
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You make everyday food so beautiful and moreish, Alida. Love that red pesto.
Thanks Angie 🙂
Yumm, will have to remember this! Seems like a nice recipe, and definitely a nice variation from the “regular” pesto.
Thank you Vivian.
I always think the colour of sundried tomato presto is extra special. And it is perfect with pasta. I have made green pesto before, but not red….. It sounds lovely! Bookmarked xx
Yes do try this one. I can really recommend it 🙂
Simplicity at its best, Alida. I can smell it from here:)
I have fond memories of making pasta with my grandmother. It seems like just yesterday:)
Thank you for sharing, Alida…
I know you have Italian genes Louise and nobody will take away those fond memories with your nonna. I learned from mine too to make gnocchi and pasta!
Wow che piatto invitante, adoro la pasta e con il pesto di pomodori secchi e molto appetitosa! Buona notte, a presto!
Grazie cara un abbraccio!
I am loving the sound of that pesto. I think sundried tomatoes might be one of my favourite things ever!
Yes these tomatoes are bursting with flavour, it is incredible how much goodness there is in them.
There is nothing like a home-made pesto. The fragrance and taste will convince you every time.
Yes it is so different when you make your own. Recently I have been having a kind “fixation” with this red pesto and I make it quite often. I just find it so easy to prepare!
Love your Blog. Love your recipes. Thank you
Thank you.
Alida,
I made this for dinner last night and it was a huge success. Being Sicilian, I am always looking for new sauces. This was wonderful.
Thank you,
Christine
Dear Christine,
I am really pleased you enjoyed it. Thank you very much for trying my recipe. x