Fusilli with Pesto and Peperonata

Make yourself a vibrant bowl of pasta, whether you're gluten free or not

Mark Ladner of New York's Del Posto serves fusilli (the little corkscrews) tossed with pesto and topped with dollops of peperonata, with chunky bits of white onion and fennel, at his pop-up, Pasta Flyer. You can make it with regular pasta, of course, but if you're going to try gluten free, Ladner likes the Bionaturae brand, made from rice and potato flours.

To learn more, read "Del Pasta."

Recipe adapted from Mark Ladner, Del Posto and Pasta Flyer, New York, NY

Fusilli With Pesto And Peperonata
5 from 40 ratings
Learn how to make Mark Ladner's fusilli tossed with pesto and topped with dollops of peperonata, chunky bits of white onion and fennel.
Prep Time
30
minutes
Cook Time
25
minutes
Servings
4
servings
Total time: 55 minutes
Ingredients
  • For the Pesto
  • 4 cups packed basil leaves
  • 1 garlic clove, roughly chopped
  • ¾ cup olive oil
  • 1 cup grated Parmigiano-Reggiano
  • For the Peperonata
  • 3 tablespoons olive oil
  • ½ teaspoon crushed red pepper flakes
  • One 14-ounce can crushed San Marzano tomatoes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • Salt, to taste
  • 1 garlic clove, thinly sliced
  • 1 anchovy fillet, roughly chopped
  • ½ medium white onion, thinly sliced
  • ½ fennel bulb, thinly sliced
  • 1 roasted red pepper, deseeded, sliced
  • 1 pound fusilli, cooked
Directions
  1. Make the pesto: Build an ice bath. Bring a pot of salted water to a boil. Blanch the basil in the boiling water until bright green and soft, about 5 seconds. Remove the basil using a slotted spoon or fine-mesh sieve and then plunge into the ice bath to stop the cooking. Drain immediately and squeeze the basil dry. Transfer the basil to a blender along with the garlic and olive oil, and purée until smooth. Transfer to a mixing bowl and stir in the Parmigiano-Reggiano cheese. Makes 1 cup.
  2. Make the peperonata: In a medium saucepan, add 1 tablespoon of the olive oil and the red pepper flakes and place over medium-high heat. Allow the red pepper flakes to bloom in the oil for 5 to 10 seconds. Add the tomatoes, vinegar and sugar and cook, stirring often, until the tomatoes reduce to a jam-like consistency, 12 to 15 minutes. Season with salt; let cool.
  3. Meanwhile, in a separate saucepan over medium-high heat, add the remaining 2 tablespoons of olive oil. When the oil is hot, add the garlic and anchovy, and cook until the anchovy begins to disintegrate and the garlic turns a light golden brown. Add the white onion and fennel, and cook until tender, 8 to 10 minutes. Remove the from heat and toss in the roasted red pepper.
  4. Allow the onion, pepper and fennel mixture to cool and roughly chop. Combine with the tomato paste and season with salt and sugar. Makes 1¾ cups.
  5. Toss the fusilli with the pesto. Dollop the peperonata on top and serve.
Nutrition
Calories per Serving 1,074
Total Fat 62.5 g
Saturated Fat 13.5 g
Trans Fat 0.0 g
Cholesterol 26.1 mg
Total Carbohydrates 98.7 g
Dietary Fiber 6.6 g
Total Sugars 11.7 g
Sodium 918.8 mg
Protein 30.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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