Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Red Pesto (Pasta with Sun-Dried Tomato and Red Pepper Pesto)
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.
4-6
Servings
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.
40 minutes
Ingredients
-
3
New Mexico chilies (½ ounce), stemmed and seeded (see headnote)
-
1
cup drained oil-packed sun-dried tomatoes, rinsed
Directions
-
01In 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.
