Red Chilli Pesto & Roasted Tomato Spaghetti Pasta Recipe
Experience the vibrant flavors of Italy with this delightful Red Chilli Pesto & Roasted Tomato Spaghetti Pasta recipe, where the warmth of dried red chillies melds beautifully with the sweetness of roasted tomatoes, creating a rich and aromatic dish that’s perfect for any dinner table. This vegetarian recipe serves four and offers a deliciously satisfying experience that elevates your pasta game to new heights.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Red Chillies | 3 to 4 |
| Pine Nuts | 1/2 cup |
| Parmesan Cheese | 1/3 cup |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garlic | 8 cloves |
| Fresh Basil Leaves | 1 sprig |
| Tomatoes (or Cherry Tomatoes) | 3 large or 10 cherry tomatoes |
| Extra Virgin Olive Oil | 1/4 cup |
| Salt | To taste |
| Spaghetti Pasta | 300 grams |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 10g |
| Carbohydrates | Approx. 55g |
| Fat | Approx. 15g |
| Fiber | Approx. 3g |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
To embark on your culinary adventure with the Red Chilli Pesto & Roasted Tomato Spaghetti Pasta, begin by preparing the dried red chillies: deseed them and soak them in warm water for about 15 to 20 minutes, allowing them to soften and release their flavors. While the chillies soak, take a moment to roast the pine nuts on medium heat for a couple of minutes until they become aromatic and golden brown, then set them aside to cool.
Next, preheat your oven to 180°C (350°F). Take the red plum tomatoes and cut them into quarters, seasoning them generously with salt and freshly cracked pepper. Drizzle some olive oil over the tomatoes, ensuring they are well-coated, and spread them out in a single layer on a baking tray. Roast the tomatoes in the oven for approximately 30 minutes, or until they are beautifully caramelized. After about 10 minutes of roasting, add the garlic cloves, still in their skins, to the tray, allowing their natural sweetness to enhance the dish.
Once the tomatoes are roasted to perfection and have shrunk in size, remove them from the oven and set aside to cool slightly. It’s now time to prepare the pesto. In a blender, combine the soaked red chillies, roasted pine nuts, grated Parmesan cheese, cumin powder, roasted garlic cloves, half of the roasted tomatoes, and the fresh basil leaves. Pour in the 1/4 cup of extra virgin olive oil and blend until the mixture reaches a smooth and creamy consistency, adjusting the texture with additional oil if necessary.
While you prepare the pesto, cook the spaghetti pasta in a large pot of salted boiling water until it reaches “al dente” perfection, which typically takes about 8 to 10 minutes. Once cooked, drain the pasta and transfer it to a large mixing bowl.
Now, add the vibrant pesto sauce and the remaining roasted tomatoes to the spaghetti, tossing everything together until the pasta is thoroughly coated. Taste and adjust the seasoning with salt as needed, ensuring that the flavors are well-balanced.
To serve, plate the spaghetti and garnish with additional fresh basil leaves for a pop of color and flavor. This delightful dish pairs wonderfully with toasted garlic bread, making it a perfect choice for a cozy weekend dinner with family or friends. Enjoy the rich, savory taste of Red Chilli Pesto & Roasted Tomato Spaghetti Pasta and let it transport you to the heart of Italy!
