Pesto alla Calabrese


• 1/2 cup extra virgin olive oil

• 1/2 teaspoon salt

• 1 teaspoon dried oregano

• 1/2 teaspoon ground hot chilli pepper

• 1/4 teaspoon freshly ground black pepper

• 500g (1.1 lbs) red peppers

• 150g (5.5 oz.) fresh ricotta cheese

• 2 medium shallots


Combine the peeled shallots, red peppers (remove seeds and white spongy core), salt, hot chilli pepper and olive oil in a blender. Pulse for 2-3 mins. Add ricotta and pulse again for another 23 mins. Taste the sauce and adjust with salt if necessary. Transfer to a saucier pot and let cook covered, stirring occasionally over a medium heat for 10 mins while the pasta is boiling in another pot.

Preparation time: 20
Cooking time: 10

Recommended pasta: strozzapreti, spaghetti