Pasta with Tomato and Chilli Pesto

5 from 6 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 296 kcal


  • 200 g Date tomatoes
  • 1 medium sized Chilli pepper
  • 50 g Parmesan
  • 1 medium sized Clove of garlic
  • 0,5 bunch Parsley
  • 100 ml Rapeseed oil
  • 200 g Spaghetti
  • Salt
  • 1 tsp Grated Parmesan


  • For the tomato-chili pesto: peel off the tomatoes, clove of garlic, cut in half and quarter, pluck the parsley leaves from the stems., Halve the chilli pepper and remove the seeds. Finely puree everything with a blender. Fill into glasses. Store in a cool and dark place, but do not store in the refrigerator.
  • Cook the pasta in plenty of boiling salted water until firm to the bite, drain and drain well. Mix 2 tablespoons of tomato-chili pesto with the pasta. Arrange on plates and serve sprinkled with stacked Parmesan.


Serving: 100gCalories: 296kcalCarbohydrates: 26.9gProtein: 8.5gFat: 17.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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