Quick riccioli with Vegan Red Pesto

Dame Sara Danesin

This recipe brings together the very best of Mediterranean ingredients in one vibrant dish. Simple, wholesome, and full of flavour, it’s just as delicious served hot as it is enjoyed cold. A classic Italian-inspired recipe that’s irresistibly moreish and sure to become one you return to again.

Ingredients
300g Riccioli pasta (e.g. Garofalo)
100g sun-dried tomatoes
70g almonds (skin on)
20g salted capers, thoroughly rinsed
40g fresh basil leaves
70g Kalamata olives, pitted and roughly chopped
6 tbsp extra virgin olive oil (EVOO)
1 small garlic clove
Zest of 1 lemon
50ml pasta cooking water
Maldon salt to taste

Method
Make the pesto
Add the sun-dried tomatoes, almonds, capers, basil, olive oil, and garlic to a food processor. Blitz briefly until you get a rough, textured paste. Avoid over-blending—the coarse texture is key.

Cook the pasta
Bring a large pot of salted water to the boil. Cook the Riccioli according to packet instructions (about 10 minutes) until al dente.

Combine
Reserve about a ladle (50ml) of the pasta cooking water, then drain the pasta.
In a large bowl, mix the pesto with the reserved pasta water to loosen it.

To finish the dish: add the drained pasta to the pesto and toss well to coat. Stir in the lemon zest and chopped olives.

Season and serve: Taste and adjust with sea salt (I love Maldon) if needed. Serve immediately, or enjoy at room temperature.

This dish also works beautifully as a cold pasta salad the next day.