Pesto Rosso pasta
2 servings
30 minutes
Pasta 'Pesto Rosso' is a refined dish inspired by Italian traditions and adapted with European notes. Its name translates to 'red pesto,' indicating the sauce's base of sun-dried tomatoes, tomato paste, and aromatic rosemary. Unlike classic green pesto, it features warm, rich flavor tones highlighted by garlic and olive oil. Combined with vibrant vegetables like sweet peppers, zucchini, and broccoli, the pasta gains freshness and lightness. The finishing touch is cherry tomatoes and parmesan that make the dish even more appetizing. Perfect for a cozy family dinner or a romantic evening with a glass of white wine. This dish not only delights the palate but also transports you to sunny Italy, awakening memories of warm summer days.
1
Cut the dried tomatoes into strips.
- Sun-dried tomatoes: 50 g
2
Cut the bell pepper into cubes and the zucchini into slices.
- Bell pepper: 1 piece
- Courgette: 1 piece
3
Heat oil in a pan. Sauté garlic, dried tomatoes, and rosemary until fragrant. Add water, tomato paste, salt, and pepper. Cook for 5-8 minutes until the sauce reaches the desired consistency.
- Olive oil: 8 teaspoons
- Garlic: 3 cloves
- Sun-dried tomatoes: 50 g
- Fresh rosemary: 2 teaspoons
- Water: 100 ml
- Tomato paste: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Meanwhile, boil the shell pasta for 4 minutes. Add bell pepper, zucchini, and broccoli. Cook for another 4-6 minutes until the vegetables soften.
- Spaghetti: 100 g
- Bell pepper: 1 piece
- Courgette: 1 piece
- Frozen broccoli: 200 g
5
Drain the water from the pasta and vegetables.
6
Mix with the sauce and add cherry tomatoes. Optionally, sprinkle with grated parmesan.
- Cherry tomatoes: 100 g
