Spaghetti Rosso
Spaghetti Rosso is a quick red pesto pasta recipe served with fresh tomato and basil salad. An easy Italian-inspired dinner ready in about 30 minutes.
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
Calories: 410kcalCarbohydrates: 72gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 532mgPotassium: 315mgFiber: 4gSugar: 7gVitamin A: 513IUVitamin C: 13mgCalcium: 53mgIron: 2mg
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