Pesto rosso fusilli with cherry tomatoes and basil

  • Main
  • easy
  • 4
  • 45 minutes, plus 4–6 hours to confit the garlic



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Pesto rosso fusilli with cherry tomatoes and basil

Confit garlic

  • 250g of garlic
  • pomace oil, to cover
  • 2 sprigs of thyme

Pesto rosso

Make the confit garlic in advance as it takes a good few hours to cook. Place the peeled cloves and thyme in a small ovenproof dish and top with oil so the cloves are fully submerged. Slow cook in the oven at 80°C for 4–6 hours, or until very soft
  • pomace oil, to cover
  • 250g of garlic
  • 2 sprigs of thyme
Drain the garlic, pass the oil through a sieve and bottle the garlic oil – it can be kept for up to 6 weeks. Blend the garlic to a purée and measure out 50g for the pesto and 120g to stir through the pasta. You can store any remaining purée in the fridge for other dishes
To make the pesto, place the pine nuts, sun-dried tomatoes and garlic purée in a pestle and mortar or blender and grind to a paste. Add the oil to loosen and season with the lemon juice and salt. Measure out 200g of pesto for the pasta, reserving any extra in the fridge
Cook the fusilli in salted boiling water for 8–10 minutes or until al dente
  • 260g of fusilli pasta
In a heavy-based pan, heat the olive oil on a medium heat. When hot, add the spring onions and roquito peppers and cook for 2 minutes. Add the butter, 120g garlic purée and vegetable stock
Reduce slightly then add your pesto rosso, sweet chilli sauce and crème fraîche. Fold through the tomatoes and basil (leaving some to garnish)
Season with lemon juice, salt and pepper and finally stir through the cooked fusilli. Serve warm with fresh basil to garnish
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