Ingredients

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.

Reviews & Comments 1

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  • NPMarie 1 year ago
    I think it's a very pretty dish! We love Pesto, and fresh tomatoes are a wonderful addition:)
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