Arrabbiata Pesto

Pesto Arrabbiata. Creamy tomato seasoning paste with garlic and chili.

Pesto Arrabbiata from Greenomic is a creamy seasoning paste made from sun-dried tomatoes, garlic, and chili, produced in Tuscany. Not a classic basil pesto, not a spicy challenge, not a ready-made sauce from a can, but a versatile antipasto cream.

Pesto Arrabbiata is the fiery variant of the Italian pesto family from Greenomic Delikatessen, made in Tuscany. In the jar, the cream glows a deep tomato red, interspersed with pieces of dried tomato. Even when opened, the aroma of garlic and Mediterranean herbs rises. On the tongue, you first taste the sweet fruit of the tomato, then the garlic, and finally a warm chili note. This transforms a plate of pasta into a hearty Italian dish in just a few minutes.

Tomato and garlic upfront, chili as warmth behind

The seasoning paste first tastes of sun-dried tomatoes, whose sweetness is concentrated by drying. This is overlaid by strong garlic, accompanied by oregano, basil, and rosemary. In the background, paprika and a hint of marjoram provide depth.

The texture is smooth and spreadable, with fine pieces of tomato for a bite. The chili is deliberately restrained, providing warmth rather than heat. It warms the palate without burning and has a mild lingering finish. After swallowing, a pleasant garlic spice remains. Those looking for fiery heat will find the Arrabbiata too mild.

The result is hearty, spicy, and full-bodied, with a long, tomatoey depth. Salt and a splash of wine vinegar provide a fine acidic contrast. This keeps the cream interesting even on bread on its own.

Under hot pasta, on warm ciabatta, as a dip

The pesto develops best at room temperature, stirred smooth briefly. For pasta, stir a heaped tablespoon per person into freshly drained noodles, with a splash of pasta water. Served with a robust durum wheat penne, it makes for a quick pasta dish.

On warm ciabatta with ricotta or cream cheese, it makes a quick appetizer. With mozzarella and basil, it becomes a small bruschetta. Stirred into warm gnocchi or a couscous salad, it adds spice. Stirred into scrambled eggs or a frittata, it seasons a quick breakfast. Spread on a pizza before baking, it replaces tomato sauce. As a dip for grissini and crudités or grilled meat, it also cuts a fine figure.

Our tip: A spoon stirred into a homemade tomato sauce gives it a sunny, spicy base note. A 135-gram jar is enough for about four servings of pasta. However, the pesto is not intended for cooking, as the fresh garlic note would be lost. Further pasta sauces and pesto can be found in the same category.

Why it's called Pesto Arrabbiata

Arrabbiata means "angry" in Italian, a hint of the chili in the jar. In Roman cuisine, "all'arrabbiata" stands for the classic preparation of garlic, tomato, and peperoncino. Penne all'arrabbiata is its most famous representative.

Greenomic Delikatessen is based in Luxembourg, founded by Themistoklis Vlachos. For years, he has visited small family businesses around the Mediterranean and bottled their recipes. The pesto is made according to an Italian recipe in Tuscany, and in his range, it is the spiciest variety.

The character is shaped by sun-dried tomatoes, which account for by far the largest proportion. During drying, the tomatoes lose water, their sugar and aroma concentrate. It is precisely this concentration that gives the cream its dark sweetness, which the garlic grounds and the chili warms.

A seasoning paste, not a classic pesto

Unlike a green basil pesto, this cream is tomato-red and versatile. Those expecting a classic Pesto alla Genovese will find something different here. But the Arrabbiata goes with more than just pasta.

As a jar in the fridge, it's quickly at hand when you want something uncomplicatedly Italian. On the antipasto platter, for a spontaneous dinner, or as a small gift, it also cuts a good figure. Once opened, it keeps in the fridge for about a week, covered with olive oil. Unopened, the jar has a long shelf life, making it good for stocking up.

A jar for anyone who wants to put a spicy Italian meal on the table in minutes.