This recipe shows you how to make a saucy red pesto pasta that is not drowning in oil. Made with red chilli pesto, this pasta is low in effort and high in taste!
Add salt to water in a deep pot. Bring it to a boil.
Add the pasta. Keep stirring every few minutes so they don't clump together.
Once the pasta is cooked al dente, drain using a colander. Put the pasta back into the pot and toss with olive oil.
Keep the pasta covered for about 5 to 10 minutes. Add chilli pesto to the pasta and toss until well combined. Enjoy!
Video
Notes
Cooking time: depends on the type of pasta used. Always cook 2 minutes less than the time specified on the package.
The cooking time specified here includes the time required to make the pesto sauce. It is also based on the assumption that you cook the pasta while roasting the vegetables for the sauce.
Al dente pasta: It means that the pasta is cooked tender enough to chew, but has a bite to it. The best way to test is to literally bite into a strand of spaghetti!
Draining the pasta: You can use a colander to strain. Or scoop out the spaghetti using tongs. (It’s okay to have some water in the pasta, since you need it anyway when you mix in the sauce.)
Pasta water: Reserve the pasta water. When you add the pesto to pasta, add a few spoons of pasta water. The longer you store cooked pasta, the more water you’re going to need. If you’re making ahead or storing leftovers, store the pasta water in a separate container in the refrigerator. You’ll need it when you reheat the pasta.
Storing and reheating: This pasta keeps well (as long as the pesto sauce) for about a week. If you want to store longer, freeze it. It can be frozen for about a month. As mentioned earlier, store the pasta water too. Before serving, sprinkle a few spoons of the water and heat in the microwave.