Spaghetti Rosso is the kind of pasta recipe that saves weeknight dinners. Made with red pesto and served with a fresh tomato and basil salad, this quick spaghetti dish delivers bold Mediterranean flavours with very little effort. If you are looking for an easy pasta recipe that can be ready in about 30 minutes, this one is hard to beat.
Red pesto — often based on sun-dried tomatoes — brings a deep, slightly sweet and umami-rich character to the sauce. Unlike heavier cream-based pasta dishes, spaghetti rosso feels light yet satisfying. The addition of a simple tomato and basil salad on the side adds freshness and contrast, turning a minimal ingredient list into a well-balanced Italian-style meal.
This spaghetti rosso recipe is especially practical for home cooks who want maximum flavour with minimal cooking time. While the pasta cooks, the salad can be prepared and left to marinate briefly. The result is a complete dinner that feels thoughtfully composed rather than rushed.
Another advantage of red pesto pasta is its flexibility. You can easily add grilled chicken, roasted vegetables or mozzarella for a more substantial variation. On the other hand, served as is, this quick spaghetti rosso works perfectly as a light main course or even as part of a larger Italian-inspired menu.
FAQ – frequently asked questions
What is spaghetti rosso?
Spaghetti rosso is a simple pasta dish typically made with red pesto, often based on sun-dried tomatoes, garlic and olive oil.
Can I use green pesto instead?
Yes. The flavour profile will change, but green pesto also works well if red pesto is not available.
How do I prevent pesto pasta from becoming dry?
Reserve a small amount of pasta cooking water and mix it into the sauce to create a smoother texture.
Can spaghetti rosso be made ahead?
It is best served fresh, but leftovers can be stored in the refrigerator and reheated gently with a splash of water or olive oil.
What wine pairs well with spaghetti rosso?
Light reds like Chianti or Bardolino are also good options if you prefer red wine.
Spaghetti Rosso
Ingredients
- 350 g spaghetti
- 1 dl red pesto
- 2 teaspoon salt pasta water
Tomato and basil salad
- 200 g cherry tomatoes
- 1 bunch basil
- 1 tbsp red vinegar
- 1 tbsp olive oil
- 1 teaspoon sugar
- ½ teaspoon black pepper
Instructions
- Bring the pasta water to the boil. Add a generous amount of salt. Cook the spaghetti until crispy.
- Meanwhile, make the tomato and basil salad; chop the cherry tomatoes, tear the basil and toss in a bowl with the ingredients as directed. Leave to marinate.
- When the pasta is done, carefully pour off the cooking water and stir in the red pesto.
- Roll the spaghetti onto plates and garnish the edges of the dishes with the tomato and basil salad.
Notes
- Salt the pasta water generously. Proper seasoning at this stage improves the overall flavour of the dish.
- Reserve about ½ cup of pasta cooking water before draining. Mixing a little into the pesto helps the sauce coat the spaghetti more evenly.
- Do not overheat pesto after mixing — gentle heat keeps the flavours fresh and prevents the sauce from becoming oily.
- Tear basil leaves by hand for the salad instead of chopping to maintain aroma and texture.
- Add grated Parmesan, toasted pine nuts or olives for extra depth and variation.
Nutrition
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