Capellini With Fresh Tomato Pesto + PecorinoFrom champagnetime 1 year ago
- kosher salt and freshly ground black pepper shopping list
- 1 cup grape tomatoes shopping list
- 2 garlic cloves, peeled and coarsely chopped shopping list
- 2 tsp sun-dried or regular tomato paste shopping list
- 1/2 packed cup fresh basil leaves shopping list
- 1/4 tsp red pepper flakes shopping list
- 1/4 cup crumbled walnuts shopping list
- 1/4 cup coarsely grated Pecorino, plus more for serving if desired shopping list
- 1/4 cup olive oil, plus more for serving if desired shopping list
- 8 oz capellini shopping list
How to make it
- Bring a large pot of salted water to a boil.
- Meanwhile, in a food processor, combine tomatoes, garlic, tomato paste, walnuts, basil, pepper flakes and Pecorino; pulse to combine. With motor running, add olive oil in a steady stream until a thick sauce forms.
- Add capellini to boiling water and cook until al dente according to package instructions.
- Divide pasta among bowls and top with pesto. Sprinkle with additional Pecorino and a drizzle of olive oil, if desired. Serves 4
- Wine suggestion: Late Harvest Chenin Blanc
- Author Notes:
- Capellini is a perfect pasta shape for summer: it cooks quickly and is best with just the whisper of a sauce to avoid a tangled mess on the plate. Pesto, an already beloved summer standby in my house, seemed like the perfect accompaniment -- with a twist, of course! I snagged some fresh tomatoes that were sitting on the counter to give my pesto a different flair from the traditional verdant variety. Twirled with the capellini, this sauce felt like the quickest summery response to a tomato sauce -- with a lot more personality. Next time I might try to switch up the herbs even more by adding a handful of parsley leaves or a few capers.