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Bon Appétit

Red Pesto Pasta

4.6

(57)

Image may contain Spaghetti Food Pasta and Meal
Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova

This red pesto (the third in our Italian flag–hued pestos, after green and white) tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

Recipe information

  • Yield

    4 servings

Ingredients

6

oil-packed anchovy fillets

4

garlic cloves, smashed

¾

cup extra-virgin olive oil

½

cup walnuts

3

Tbsp. double-concentrated tomato paste

2

red Fresno chiles, split lengthwise, seeds removed

3

Tbsp. fresh lemon juice

3

oz. finely grated Parmesan, plus more for serving

½

tsp. kosher salt, plus more

1

lb. spaghetti

2

Tbsp. unsalted butter, cut into pieces

Preparation

  1. Step 1

    Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until walnuts are deeply golden and garlic is just beginning to turn golden, 4–5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Remove pan from heat and let cool 5 minutes.

    Step 2

    Transfer walnut mixture (including the oil) to a food processor. Add chiles, lemon juice, 3 oz. Parmesan, and ½ tsp. salt. Pulse until a thick paste forms.

    Step 3

    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

    Step 4

    Scrape pesto into a large bowl and add butter, then pasta and ½ cup pasta cooking liquid. Using tongs, toss pasta vigorously, adding more pasta cooking liquid if needed (you may not need all of it), until glossy and well coated with sauce.

    Step 5

    Divide pasta among bowls. Season with more salt and top with Parmesan.

    Step 6

    Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

Explore Bon AppétitPastaItalianEuropeanSpaghettiPasta & NoodlesFresno ChileChileVegetableAnchovyFishSeafoodTomatoQuickEasyWeeknight MealsMainLunchDinner
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Reviews (57)

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  • Very good. Like Jane, I used anchovy paste. Cut recipe in half- with close approximation of the ingredients. Used red pepper flakes as I had no peppers to add. This will be made again most definitely.

    • Hopsing

    • Oregon

    • 6/23/2021

  • Make this! I wasn't sure about this but it really was good. I used Anchovy paste because that's what I had. this is much better than the sum of it's parts, I didn't use as much pasta water as it asked for and it was delish.

    • Jane

    • 3/2/2021

  • This is one of the best pastas I have ever had!!! I’ve never tried red pesto before and now it’s a new favorite. This dish is an umami bomb! Made it exactly as written, no changes needed.

    • Aili

    • Livonia, Michigan

    • 12/21/2020

  • Quite possibly one of the best pastas I've ever had! PERIOD. I've cooked a lot of pastas at home, and had pasta in the some of the best restaurants of SF and NY, as well as eating up and down the boot of Italy twice... and this is truly one of the best pastas I've ever had. However, it may not be for everyone. It's very salty and spicy and oily... all descriptors I love. So if you're a fan of more subtle flavors, this one may not be for you. Highly recommend!

    • Anonymous

    • San Francisco, CA

    • 6/19/2020

  • I LOVE this pasta. It's become one of my go-tos. I've probably made it 10 times and every time I can't believe how good it is. It has a really nice depth of flavor. It's easy to make too - very simple pantry ingredients. When I don't have the chiles, I use red pepper flakes instead.

    • Anonymous

    • NY

    • 5/21/2020

  • SOOOO delicious. And really simple ingredients.

    • Kimberly Okazaki

    • San Francisco

    • 5/8/2020

  • It pains me to write this because every recipe I’ve tried on BA has been superb. Followed the recipe to a T and unfortunately family all disliked it so I had to whip up another dish at the last minute. I’ve cooked various dishes in the past using anchovies and sardines but sadly, this particular dish just didn’t hit the spot.

    • Anonymous

    • NYC

    • 5/8/2020