Pesto Calabrese pasta

In the world of comfort food, pasta reigns supreme, and this Pesto Calabrese recipe never disappoints. The fusilli perfectly combine with this blend of olives, pine nuts, sun-dried tomatoes, garlic, capers and fresh basil. Additionally, the juicy and tender cherry tomatoes add a sweet note to this Mediterranean bowl of deliciousness.

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Perfect for a quick office lunch or a convivial family meal, this easy pasta recipe is always a good idea. It’s easy to prepare and packed with fresh ingredients, making it a nutritious, and complete meal. This Calabrese Pesto has a strong, rich flavor: the pine nuts provide creaminess, while the olives and capers tanginess. Meanwhile, the fresh basil contributes a pleasant aromatic note, and the sun-dried tomatoes introduce a concentrated sweetness. Together, these ingredients create a balanced pesto that delivers contrasting yet complementary flavors when tasted.

The classic Italian pesto has many variations, and this from Calabria, is a particularly robust, reflecting the local cuisine. Like Pesto Genovese, this versatile pesto is delicious on sandwiches, in salads or as a dipping sauce. As for the type of pasta, I prefer short like fusilli or strozzapreti because their shape holds the sauce better. Additionally, using fresh pasta adds a delicate texture and and its short cooking time is advantageous for a quick meal. Finally, this easy and healthy pasta recipe is vegan and lactose-free.

I use a blender for the pesto recipe with pine nuts, but you can also follow the traditional method with a mortar and pestle. On this note, a fun fact: the name “pesto” comes from the Italian verb “pestare”, which means ” to crush”. This term refers to the classic technique of preparing the sauce by grinding the components together.

Ingredients for the Pesto Calabrese

• Pine nuts: they add a creamy texture to the pesto and a rich mouthfeel. Their nutty flavor ehnances the overall taste, while their natural oils help thicken the pesto, creating a more cohesive sauce. When blended with the tangy and robust ingredients, pine nuts balance the flavors with their mildness. Additionally, their nutritional profile provides healthy fats, protein and essential vitamins.

• Basil: this fresh note adds aromatic flavor and vibrant green color to the pesto, enhancing both its appearance and taste. Basil is key in classic Genovese pesto and many variations, linking the Pesto Calabrese Pasta recipe to traditional Italian cuisine.

• Garlic: it adds depth, balancing the richness of pine nuts and the tanginess of sun-dried tomatoes and olives. A large amount of garlic isn’t needed; it’s strong, spicy flavor is released when crushed or chopped. Raw garlic’s taste is comparable to mustard or horseradish. Additionally, this ingredient has antimicrobial properties, useful for preventing and treating infections, as well as cardiovascular benefits.

• Capers: they add a distinctive, slightly acidic and salty flavor to the pesto. Capers are small but provide texture with their slight crunchiness, contrasting with the smoothness of the other ingredients. Like basil, capers are key in Italian cuisine and help keep Pesto Calabrese authentic to its regional roots.

• Sun-dried tomatoes: a concentration of sweetness that complements the creaminess of pine nuts and the tanginess of capers and olives. Additionally, sun-dried tomatoes contribute a vibrant red color and a chewy texture that contrasts with the smoothness of the pesto.

• Black olives: their salty flavor enhances the overall taste profile and balances the sweetness and richness of the pesto. By adding black olives, the pesto acquires a deeper, darker color that complements the other vibrant shades of the sauce. Use black olives for their milder flavor, as green olives’ bitterness could overpower the other ingredients.

• Cherry tomatoes: sautéed tomatoes release juices that create a creamier texture, keeping the pasta moist without extra oil. Additionally, the bright red color makes the dish visually appealing. The soft cherry tomatoes perfectly contrast with the chopped pesto, making it both delicious and satisfying to taste.

• Fusilli: their twisted shape is ideal for holding onto sauces and enhances the dish’s presentation. Fusilli is a popular choice in Italian dishes for its versatility and good pairing with various pestos.

Find the complete recipe with measurements below.

How to prepare the fusilli with the Mediterranean pesto

In a blender, combine the pine nuts, fresh basil, capers, sun-dried tomatoes and black olives.

Cut the cherry tomatoes into small pieces and set them aside.

In a saucepan, heat some olive oil, then add the pesto once the oil is hot. Cook the pesto slowly over low heat.

Meanwhile, bring a pot of salted water to boil.

Cook the pasta in the boiling water according to the time instructions on the packaging.

A few minutes before the pasta is done, add the cherry tomatoes to the pan with the pesto and stir to combine.

Finally, toss the pasta with the pesto and cherry tomatoes over medium heat.

My tips for delicious pasta with pesto Calabrese

• You can make pesto without a blender by chopping the ingredients with a knife. The pesto doesn’t need to be creamy; we want to leave the ingredients relatively coarse.

• I use fusilli, but you can choose any type of short pasta, such as penne or trofie. Short pasta is ideal for pesto dishes because its shape and texture allow the sauce to cling better to the pasta.

• A final sprinkle of Parmesan cheese can add a savory touch to the dish.

• Almonds can substitute pine nuts to achieve a sweeter taste

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!