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long fusilli pasta with pesto Calabrese
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5 from 12 votes

Long fusilli pasta with pesto Calabrese

A creamy pesto recipe with a spicy kick from Calabria that's quick and easy to make and full of Southern Italian flavour! Perfect on pasta but also great as a dip or on bruschetta! #pesto #italianrecipe
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Calabria, Italian, Mediterranean, Southern Italian
Keyword: Calabria, Calabrian recipe, fusilli, pesto, pesto Calabrese, pesto pasta
Servings: 4
Calories: 675kcal
Author: Jacqui

Ingredients

  • 400 g (14oz) long fusilli (I used Garofalo)
  • 250 g (9oz) fresh ricotta (sheep's milk or cow's milk)
  • 50 g (2oz) Pecorino cheese grated vegetarians should use a vegetarian cheese instead.
  • 4 vine tomatoes (or 6-8 datterini tomatoes)
  • 1 large red bell pepper or 2 small ones
  • 1 tropea onion peeled and chopped or other red onion
  • ½ teaspoon peperoncino flakes or ½ a fresh or dried chilli pepper. You can use more or less depending on your taste.
  • 1 teaspoon oregano fresh or dried
  • 1 handful fresh basil leaves
  • salt for pasta and to taste
  • ground black pepper to taste
  • 4 tablespoon extra virgin olive oil

Instructions

  • Put a pot of water onto boil for the pasta. Add salt once it starts to boil.
  • Prepare the vegetables. Peel and slice the onion, cut the pepper and the tomatoes into pieces. Wash and chop the basil. If using a fresh or dried red chilli pepper, cut into small pieces.
  • Heat the oil In a large frying pan or skillet. Add the onion and cook until slightly soft. Then add the red pepper and cook until it starts to soften too.
  • Add the tomatoes and peperoncino and let the vegetables cook until they are all soft. Add salt and pepper to taste along with the basil and oregano.
  • Remove the vegetables from the pan, let them cool a little and liquidize them with their cooking juices in a food blender or processor. You need to get a smooth creamy consistency. I like it a little rustic, meaning with some small veg pieces.
  • Pour the sauce into a bowl and add 200g of the ricotta and the pecorino. Mix everything together with a fork to incorporate the cheeses.
  • Cook the pasta al dente in the boiling salted water according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and strain it.
  • Return the pasta to the pan and add the sauce. Mix well. If you think the sauce is too dry, add some of the saved pasta cooking water.
  • Serve immediately with the extra ricotta cheese and peperoncino flakes if required.
  • I also served this dish with datterini tomatoes roasted with garlic for 10 minutes in a hot oven.

Notes

This recipe can be made with other types of pasta, although fusilli (long or short) pairs really well with it!
You can freeze this sauce or keep it in the fridge for 2-3 days covered in cling film.
This pesto is also delicious served as a dip or on bruschetta.

Nutrition

Calories: 675kcal | Carbohydrates: 82g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 45mg | Sodium: 212mg | Potassium: 451mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1439IU | Vitamin C: 43mg | Calcium: 302mg | Iron: 2mg