Red Pesto Pasta with Sun-Dried Tomatoes: quick and easy

Quick and Easy Red Pesto Pasta with Sun-Dried Tomatoes is a rich and flavorful dish known as pesto alla trapanese, combining sun-dried tomatoes, almonds, and basil. This easy pasta recipe offers a delicious alternative to traditional pasta sauces and captures the essence of Sicily. With just a few simple ingredients, it provides a quick and satisfying meal.

Traditional recipes often spark debates in Italy, with everyone claiming their method is the best. “I make mine like that,” or “This is my grandma’s recipe,” are common phrases heard at the dinner table. Arguments can go on for hours, but in the end, what matters most is that we enjoy the food and the experience of making it.

In Italy, food is sacred, and a slight adjustment to a recipe can create a new, personal variation. Pesto alla trapanese is a perfect example of how a few simple ingredients, when combined with the right technique, can create something extraordinary. What truly matters is satisfying our senses.

So, let’s embrace the rich flavors of almonds, tomato pulp, and fresh basil—three ingredients that can make an incredibly delicious dish!

How to make a quick Red Pesto Pasta

To make a delicious red pesto, start by blending or smashing the garlic and almonds in a food processor or mortar, adding 3 tablespoons of oil and a pinch of coarse salt. This will create a smooth, aromatic paste. Once the paste is ready, rinse the fresh basil, pat it dry, and incorporate it into the almond paste, blending everything together. Next, add the tomatoes and another 3 tablespoons of oil, then pulse at low speed until everything is well combined into a creamy, vibrant sauce. At this point, pour in a generous amount (about 3-4 tablespoons) of extra virgin olive oil and let the pesto sit to allow the flavors to meld.

Meanwhile, cook the pasta in plenty of salted water according to the package instructions. Once the pasta is ready, drain it and transfer it to a serving bowl. Add the freshly made red pesto and toss the pasta well until every strand is coated with the rich sauce. To finish, generously sprinkle freshly grated pecorino cheese on top for an extra layer of flavor. Serve immediately, and enjoy this simple yet satisfying pasta dish!

Pick the Right Ingredients

To create the perfect Sun-Dried Tomato Pasta, selecting the right ingredients is crucial. First, the sauce must have a bold garlic flavor, adding richness and depth to the dish. The sauce should also be vibrant red, which is achieved with sun-dried tomatoes, providing a rich, concentrated flavor. Add the tomatoes towards the end of cooking to preserve their natural taste and maintain the ideal consistency. Fresh basil is essential for adding a touch of Mediterranean freshness, balancing the savory flavors of the sun-dried tomatoes. For the right texture, almonds help create a creamy, thick sauce—much thicker than a traditional tomato sauce. This combination of ingredients guarantees a quick, easy pasta recipe that’s full of flavor and perfect for any occasion.

What You Need to Make a Delicious Red Pesto

To make a delicious red pesto, choosing the right ingredients and tools is key. While many would say that a mortar is essential for making red pesto, using a food processor is a great alternative if you’re pressed for time. Just remember to pulse the ingredients at a low speed to maintain their freshness and avoid oxidation. Garlic is a must in red pesto, providing that strong and aromatic flavor. You’ll need about half to one clove per serving, though skipping it would make the dish less authentic. For the best flavor, use peeled plum tomatoes to create a smooth tomato pulp. Fresh basil is also important; make sure it’s vibrant and green to avoid a sour taste. Start by adding a pinch of coarse salt to the bottom of the mortar to help ground the ingredients. Finish with freshly grated pecorino cheese, which adds the perfect creamy richness to your red pesto, making it absolutely irresistible.

How to Make Authentic Red Pesto (Pesto alla Trapanese) and Personalize It

Aside from the must-have garlic (which, for any Sicilian, is non-negotiable), some variations of red pesto (or pesto alla trapanese) also include pine nuts, raisins, and even chunks of tuna. It’s always tempting to experiment with new ingredients and give your own twist to this classic dish. However, there’s something incredibly satisfying about sticking to the traditional flavors that make pesto alla trapanese so authentic. In Sicily, each family has its own version of red pesto, with some adding roasted peppers, toasted almonds, or other unique spices. These small adjustments can create a slightly different version, but they still honor the core of the dish—rich sun-dried tomatoes, fresh basil, and almonds. While experimentation can be exciting, the heart of red pesto remains in its simplicity. The balance of flavors in this easy pasta recipe is what truly makes it special. Whether you stick to tradition or try something new, pesto alla trapanese will always carry the essence of its Sicilian roots.

Vegan and Dairy-Free Red Pesto Pasta: A Delicious and Light Option

One of the best things about this pasta recipe is that it’s completely vegetarian, vegan, and dairy-free. This makes it a perfect choice for anyone following a vegan diet or simply looking for a delicious, lighter meal. To make it completely dairy-free and vegan, you can easily skip the grated pecorino Romano at the end. This way, you’ll still enjoy the rich and savory flavor of the red pesto without any dairy, offering a dish that’s both satisfying and inclusive for various dietary preferences. With fresh, simple ingredients, this pasta is sure to please everyone, from vegan food lovers to those just looking for a tasty, lighter option.

How to store it

You can freeze Red Pesto sauce into single-serve containers; defrost the sauce at room temperature before using it. Pesto keeps fresh up to 2-3 days in an airtight container in the fridge covered with a layer of oil or up to a few months in the freezer. 

Red Pesto Pasta with Sun-Dried Tomatoes faq