Pesto Rosso (Sicilian pesto with tomatoes) recipes - Pasta noodles

Author: Herbert Castellanos  

Sun dried tomato pesto (pesto rosso) is a delicious and versatile Italian sauce that comes together in minutes. Today I will show you how to prepare Rigatoni with pesto rosso, it is a super easy to make and fast recipe for pasta with red sauce.

Recipes of Rigatoni with pesto rosso

Today I will show you how to prepare Rigatoni with pesto rosso, it is a super easy to make and fast recipe for pasta with red sauce. I invite you to do it because I assure you will love it.
Provided by: Recipes English
Total time: 30 minutes
Cook time: 30 minutes
Yields: 0 servings
Number of ingredients: 9

Ingredients:

• 400 g rigatoni
• 2 cloves garlic
• 40 g parmesan cheese
• 120 g tomatoes in oil
• 30 g toasted almonds
• 100 ml olive oil
• 1/2 tsp sherry vinegar
• 1 buffalo mozzarella or burrata (optional)
• to taste Salt and pepper

How to cook:

1. The first thing is to roast the garlic cloves with the skin at 200 for about 10 min. Once roasted, we peel them and reserve them.
2. In a pot we boil plenty of water with a teaspoon of salt. When it reaches the boil, add the pasta and cook it according to the directions on the package (I left it al dente)
3. In a chopper, add the peeled roasted garlic, tomatoes, parmesan cheese cut into cubes, almonds, oil, vinegar and salt to taste. We shred
4. We taste and rectify salt or acidity if we wish.
5. When the pasta is cooked, we take it out drained but without throwing away the water from the cooking that we will reserve it.
6. In a bowl we put the rigatoni, add a few tablespoons of the pesto, mix and with a ladle we add the water from the previous cooking by little. We mix until we get a creamy sauce.
7. We remove the water from the mozzarella and cut it and top the pasta dish with it. (if it is burrata we open and mix the pasta with it)
8. Sprinkle with black pepper.

Notes: Noodles with Pesto, Parmesan and Broccoli Recipe, Step 2. Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 …

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Pesto Rosso (Sicilian pesto with tomatoes)

Creamy and so full of flavor this Pesto Rosso (red pesto) is perfect to serve with pasta or as a spread with toasted bread.
Provided by: Maricruz
Total time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 8

Ingredients:

• 1 lb fresh tomatoes
• ½ cup ricotta cheese
• ⅔ cup sicilian pecorino cheese (or parmesan)
• bunch basil leaves (about ¾ cup)
• ⅓ cup extra virgin olive oil
• ⅓ cup pine nuts
• 1 garlic clove (peeled)
• salt and pepper (to taste)

Nutrition:

• Calories: 250 kcal
• Carbohydrate: 5 g
• Protein: 8 g
• Fat: 23 g
• Saturated Fat: 6 g
• Cholesterol: 22 mg
• Sodium: 155 mg
• Fiber: 1 g
• Sugar: 2 g
• Unsaturated Fat: 16 g
• Serving Size: 1 serving

How to cook:

1. Cut tomatoes in halves, remove the core and discard the seeds.
2. Place them to drain on a colander for about 20 minutes.
3. In a food processor place the tomatoes, basil, pecorino, pine nuts, and the garlic clove.
4. Add salt and pepper, then pour in the olive oil.
5. Pulse until the ingredients are finely chopped or until you reach the desired consistency.
6. Place the mixture in a medium bowl.
7. Add ricotta and season with salt and pepper. Mix until everything is combined.
8. Transfer to a large jar and pour some olive oil on top.
9. Use as a condiment for pasta or spread for crusty bread, pizza, or sandwiches.

Notes: Simple Pesto Pasta Recipe, Directions Step 1 Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet Step 2 Melt the butter in a saucepan over medium heat. Cook the garlic and …

Sun Dried Tomato Pesto (Pesto Rosso)

Sun dried tomato pesto (pesto rosso) is a delicious and versatile Italian sauce that comes together in minutes. Discover the best recipe for sun dried tomato pesto.
Provided by: Brianna
Total time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 8

Ingredients:

• 1 8.5 oz jar sun dried tomatoes packed in oil
• 1 cup basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 3 cloves garlic
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup olive oil

How to cook:

1. Place sun dried tomatoes, basil, parmesan, pine nuts, garlic, salt and pepper in a food processor.
2. While the food processor is running stream in the olive oil until everything is blended and emulsified.
3. Serve as desired or store refrigerated in air tight container.

Notes: Pesto Rosso - bell' alimento, You’ll need the following 8 KEY ingredients to make this pesto at home. fresh basil. garlic cloves. extra virgin olive oil. Parmigiano Reggiano. pine …

Thai Basil Pesto Noodles

An easy recipe for herby, garlicky pesto sauce tossed with sweet bell peppers and gluten-free rice noodles
Provided by: simmerandsage
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 12

Ingredients:

• 2 cups Thai basil leaves, rinsed and dried
• 1 lb. rice noodles
• 1 cup red bell pepper, diced
• 1 cup orange bell pepper, diced
• 1 cup yellow bell pepper, diced
• 1 cup scallions, diced
• 1/4 cup sesame oil
• 1/2 cup vegetable oil
• 3 cloves garlic
• 1 Tbsp. dry roasted peanuts
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

How to cook:

1. Cook and drain rice noodles according to package directions.
2. In a blender, combine Thai basil leaves, sesame oil, vegetable oil, garlic, peanuts, salt and pepper. Process until smooth.
3. In a large skillet, saute the bell peppers in 1 Tbsp. of vegetable oil over medium heat until soft, about 6-7 minutes.
4. Add the pesto sauce and noodles into the skillet and toss to combine.
5. Divide into four serving bowls and garnish with scallions.

Notes: Penne Rosa Recipe {Copycat Noodles & Co}, STEP 1. Cook penne pasta according to package directions. STEP 2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add …