RED PESTO - Pasta with Tomatoes - Recipes

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  NO COOK - SERVES 4

2 oz (60g) sun-dried tomatoes in oil, drained
2 garlic cloves, crushed
2 1/2 tbsp pine nuts, toasted
1/2 tsp crushed red pepper flakes
5 tbsp extra virgin olive oil
1/2 - 2 tsp balsamic vinegar
black pepper
1 lb (500g) dried pasta
 
Place tomatoes, garlic, pine nuts, red pepper flakes, oil, and vinegar in a food processor; pulse to a smooth paste. Add vinegar and pepper to taste. Set aside or store, see below. Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot, or just firm to the bite if serving as a salad. Drain, reserving 1/2 cup pasta water. Return pasta with pesto to the warm pasta pot. Toss well to coat, adding reserved water as needed. Serve immediately or at room temperature.
 
WHICH PASTA?

Strands or shapes - spaghettini, spaghetti, penne. 

THINK AHEAD

Make pesto up to 4 days in advance. Cover and refrigerate. If serving as a salad, dress pasta up to 8 hours ahead. Cover and store at room temperature.

 
VARIATIONS
 
RED PESTO WITH ARUGULA
Add 2 handfuls arugula leaves with the pesto and the drained pasta to the warm pasta pot. Toss and finish as directed.
RED PESTO WITH BASIL
Add 1 handful torn fresh basil with the pesto and the drained pasta to the warm pasta pot. Toss and finish as directed.