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Pasta with Pesto Calabrese

Pasta with Pesto Calabrese

  • Makes
    4-6 servings
  • Cook Time
    45 minutes
  • Rating

Pesto calabrese, from the Calabria region that forms the “toe” of Italy‘s boot, is a simple puree with a base of sweet red peppers, tomatoes and ricotta cheese. It often includes nuts for richness and, on occasion, cooked eggplant for added creaminess. For our version, we char fresh red bell peppers in a hot skillet to soften their crisp texture and give them a subtle smokiness. We combine them with sun-dried tomatoes for their deep, concentrated, umami-rich flavor. We skip the eggplant but do process toasted sliced almonds into the pesto, then sprinkle some onto the sauced pasta for contrasting texture.

Tip

Don’t use extra-virgin olive oil to char the bell peppers. With a low smoke point, olive oil will scorch before the peppers are properly charred. Be sure to use an oil with a high smoke point, such as grapeseed or canola.

Ingredients
  • ½

    cup sliced almonds

  • 1

    tablespoon grapeseed or other neutral oil

  • 2

    medium red bell peppers, stemmed, seeded, and cut into ¼-inch strips

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, thinly sliced

  • ¾

    teaspoon red pepper flakes

  • ¼

    cup whole-milk ricotta cheese

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • ¼

    cup oil-packed sun-dried tomatoes, drained and roughly chopped

  • ​¼

    cup extra-virgin olive oil

  • 1

    pound orecchiette or campanelle pasta

  • ½

    cup lightly packed fresh basil, torn

Step 1

In a 12-inch skillet over medium, toast the almonds, stirring often, until fragrant and light golden brown, 3 to 4 minutes. Transfer to a small bowl and set aside.

In the same skillet over medium-high, heat the neutral oil until shimmering. Add the bell peppers, 1/2 teaspoon salt and ½ teaspoon black pepper, then cook, stirring occasionally, until lightly charred, 3 to 5 minutes.

Step 2

Reduce to medium, stir in the garlic, then cook, stirring, until the peppers are softened and the garlic is golden brown, about 2 minutes. Remove from the heat, then stir in pepper flakes and ¼ cup of toasted almonds. Transfer to a food processor and cool to room temperature.

Step 3

To the pepper mixture in the food processor, add the ricotta, Parmesan, tomatoes and olive oil. Process until smooth, about 45 seconds, scraping the bowl as needed. Transfer to a large bowl and set aside.

Step 4

In a large pot, bring 4 quarts water to a boil. Add 1 tablespoons salt and the pasta, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain.

Add the pasta to the bowl with the pesto, along with ¼ cup of the cooking water. Toss, adding additional cooking water as needed to thin.

Taste and season with salt and pepper. Transfer to a serving dish, then sprinkle with basil and the remaining ¼ cup almonds.

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