Two-Tomato Arrabbiata Pesto Pasta
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
Salt and pepper
1 pound spaghetti or whole wheat spaghetti
1 cup oil-cured sun-dried tomatoes, coarsely chopped
2 large cloves garlic
1 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil (EVOO)
1 pint grape tomatoes, halved
1/3 cup grated parmigiano-reggiano cheese (a generous handful)
1/4 cup finely chopped flat-leaf parsley
1/4 cup chopped chives
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
2. While the pasta is working, using a food processor, combine the sun-dried tomatoes, garlic, crushed red pepper and 2 tablespoons hot water. With the machine on, drizzle in the EVOO. Add the grape tomatoes, salt and lots of pepper and process until smooth. Transfer the sauce to a large, shallow bowl and stir in the cheese and most of the parsley and chives.
3. Stir in the reserved pasta cooking water, then add the pasta and toss vigorously for a minute or two. Scatter the remaining herbs on top.
Imported on 2011-01-20 20:26:46 — Original ID:3597