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Red Pesto (Pasta with Sun-Dried Tomato and Red Pepper Pesto)

Red Pesto (Pasta with Sun-Dried Tomato and Red Pepper Pesto)

By Courtney HillFebruary 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    40 minutes

The sauce here is our version of the oil-based pestosino calabrese, also known as salsa piccante, we learned in Italy from “Papa” Mario Conforti. It is not classic Calabrian pesto, which is creamy and typically includes ricotta and fresh produce. We found that the closest approximation of the fruity, sweet, mildly spicy dried Calabrian chilies he used in abundance is a combination of dried New Mexico chilies, jarred roasted peppers and red pepper flakes. The pesto is not spicy, but it is intense; tossing it with pasta and finishing the dish with ricotta cheese brings balance. If you can, make it a few days ahead, refrigerate it in an airtight container and bring to room temperature before use. The flavors bloom and deepen on standing.

Tip

Don’t skip the step of soaking the toasted chilies and tomatoes in boiling water. After plumping, they break down more easily in the food processor for a better-textured sauce.

Ingredients
  • 3

    New Mexico chilies (½ ounce), stemmed and seeded (see headnote)

  • 1

    cup drained oil-packed sun-dried tomatoes, rinsed

  • Boiling water, as needed

  • ⅓

    cup drained roasted red peppers, patted dry

  • 2

    tablespoons drained capers, plus 2 teaspoons caper brine

  • 1

    medium garlic clove, roughly chopped

  • ½

    teaspoon dried oregano

  • ½

    cup extra-virgin olive oil

  • ¼

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 1

    pound short pasta, such as penne rigate, mezzi rigatoni or gemelli

  • Whole-milk ricotta cheese, to serve

Step 1

In an 8-inch skillet over medium, toast the chilies, turning with tongs, until fragrant, 2 to 3 minutes. Transfer to a medium bowl along with the sun-dried tomatoes. Add boiling water to cover. If needed to keep the ingredients submerged, place a small plate or saucer on top. Let stand until the tomatoes are plump and the chilies are softened, 10 to 15 minutes.

Step 2

Drain the tomato-chili mixture and add to a food processor along with the roasted peppers, capers and brine, garlic and oregano. Process until mostly smooth, scraping the bowl as needed, about 30 seconds. With the machine running, drizzle in the oil. Transfer to a small bowl and stir in the pepper flakes, ¾ teaspoon salt and ¼ teaspoon black pepper. Set aside, or, if making ahead, cover and refrigerate for up to 5 days (bring to room temperature before use).

Step 3

In a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve ¾ cup of the cooking water, then drain and return the pasta to the pot. Add the pesto and ½ cup reserved water; cook over low, stirring, until well coated, about 3 minutes; add additional cooking water if needed so the pasta is evenly sauced. Off heat, taste and season with salt and black pepper. Serve with dollops of ricotta cheese.