Casarecce with Anfosso Red Peppers Pesto

This is such a simple recipe, but so full of flavors. Perfect for a night when you come home tired from work because you literally will need only the time to boil the pasta water and cook the pasta because this sauce is much better when it is cold.
And if you have some leftovers, it works beautifully as a spread on your favorite sandwich, crostini or flatbread.

– Luca Manfe


  1. Bring a pot of water to a boil. Season heavily with salt.
  2. Drop the pasta and cook for 11-12 minutes or until al dente. Always set a timer following the box instructions, but taste the pasta before straining to make sure you like the texture.
  3. In the meantime, empty a jar of Red Pepper Pesto in a bowl, add olive oil and mix everything together. If the pasta looks dry, simply add some pasta water.
  4. Divide the pasta into four plates/bowls
  5. Finish it off with grated Parmigiano Reggiano and enjoy.

Buon Appetito!










500 gr of Casarecce

1 Jar of Red Peppers Pesto

1 Tbsp of Extra Virgin Olive Oil

1 tbsp Salt

¼ Parmigiano Reggiano cheese (optional)