Orechiette with red pesto.

DI Chiara Maci | 9 Oct 2018


There is no single recipe, in fact, for red pesto.

Some people mean it with dried tomatoes, others even unite tuna.

I simply pepare a traditional Genoese pesto with basil adding vine tomatoes and a little ricotta.

Finally a generous grating of Parmigiano Reggiano and the dish is served 🙂

Then you can store it for two days into a closed jar in the refrigerator and if you like, you can try to replace pine nuts with peeled almonds.


400g pugliese orecchiette

250g vine tomatoes

1 bunch of basil

25g pine nuts

1 clove of garlic

Cow’s milk ricotta

Extra virgin olive oil




– Wash the tomatoes, dry them and cut them in half. Remove the inside part.

– Rinse the basil leaves and drain them carefully.

– Put the tomatoes, basil, pine nuts and the peeled garlic clove into a mixer.

– Add Parmigiano Reggiano and a little ricotta, to your taste. Add salt and pepper.

– Start to pour the extra virgin olive oil and turn the mixer on. Get the desired creaminess.

– Cook pasta in abundant salted water and drain it al dente.

– Season with the red pesto and finish cooking with a little cooking water.

– Sprinkle a generous grating of Parmigiano Reggiano and serve.

Share this article