Red Pesto Pasta
Ingredients:
2/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup drained jarred, oil-packed sun-dried tomatoes, roughly chopped
1/2 cup toasted pine nuts
3 Tablespoons double-concentrated tomato paste (or 1/3 cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
1/2 cup roasted red peppers, chopped
1 cup finely grated Parmesan (plus more for serving)
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon
1/2 cup drained jarred, oil-packed sun-dried tomatoes, roughly chopped
1/2 cup toasted pine nuts
3 Tablespoons double-concentrated tomato paste (or 1/3 cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
1/2 cup roasted red peppers, chopped
1 cup finely grated Parmesan (plus more for serving)
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon
Directions:
Bring a large pot of water to a boil.
Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, pine nuts, tomato paste, garlic and red-pepper flakes.
Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Cook, stirring, until mixture is toasted and fragrant, about 5 minutes.
Transfer the mixture to a bowl to let cool for a few minutes.
Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. It makes about 2 cups.
Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 cup pasta water, then drain the pasta.
Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and the reserved pasta water.
Stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto to taste. Season to taste with salt and pepper.
Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top. Serve immediately.
Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, pine nuts, tomato paste, garlic and red-pepper flakes.
Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Cook, stirring, until mixture is toasted and fragrant, about 5 minutes.
Transfer the mixture to a bowl to let cool for a few minutes.
Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. It makes about 2 cups.
Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 cup pasta water, then drain the pasta.
Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and the reserved pasta water.
Stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto to taste. Season to taste with salt and pepper.
Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top. Serve immediately.
Notes:
While this is a meatless dish, it is not strictly vegan. Parmesan cheese contains rennet, which is a byproduct of beef production. If that matters to you, then you probably already knew.
Toast raw pine nuts in the oven at 350°F for five minutes.
You can buy a jar of roasted red peppers, but skip the oily mess and just make your own. They taste so much better.
Roast red bell peppers under the broiler, on a grill, or directly over the flame on a gas stove until the skin is thoroughly charred. Run the charred pepper under cold water to easily remove the blackened skin.
This recipe is really all about the pesto, more than the pasta. Dress it up with some italian sausage, shrimp, or grilled chicken for a protein and flavor boost.
Sauteèing some anchovy paste with the sun-dried tomatoes gives the pesto an umami boost into orbit.
The red pesto makes the best pizza sauce you've ever tasted!
Toast raw pine nuts in the oven at 350°F for five minutes.
You can buy a jar of roasted red peppers, but skip the oily mess and just make your own. They taste so much better.
Roast red bell peppers under the broiler, on a grill, or directly over the flame on a gas stove until the skin is thoroughly charred. Run the charred pepper under cold water to easily remove the blackened skin.
This recipe is really all about the pesto, more than the pasta. Dress it up with some italian sausage, shrimp, or grilled chicken for a protein and flavor boost.
Sauteèing some anchovy paste with the sun-dried tomatoes gives the pesto an umami boost into orbit.
The red pesto makes the best pizza sauce you've ever tasted!