Tomato Pesto

Name: Tomato Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1/2 cup olive oil; 2 teaspoons anchovy paste; 4 garlic cloves; 1/2 cup chopped walnuts; 5 tablespoons Tomato Paste; 1/2 cup roasted red peppers; 1 tablespoon white balsamic vinegar; 1/4 cup Parmesan cheese; 2 tablespoons butter; 1 pound Pasta of choice

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Serves:

6 people

Prep Time:

15 minutes

Cook Time:

10 minutes

This simple tomato pesto is savory and so easy to make for a quick dinner. Made just like the classic pesto with basil and pine nuts, but with new ingredients - tomato paste, walnuts and roasted red peppers. Toss with your favorite pasta for dinner under 30 minutes.

Ingredients

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1/2 cup olive oil
2 teaspoons anchovy paste
4 garlic cloves, smashed
1/2 cup chopped walnuts
5 tablespoons Tuttorosso® Tomato Paste
1/2 cup roasted red peppers
1 tablespoon white balsamic vinegar
1/4 cup Parmesan cheese, grated
2 tablespoons butter, cut into small pieces
1 pound Pasta of choice, we used Trofie, but use your favorite shape!

Instructions

In a medium skillet, cook walnuts in olive oil over medium heat until they are golden brown and smell nutty; about 4 minutes. Add anchovy paste and garlic, cook until garlic just begins to brown, about 1-2 minutes. Add tomato paste and cook, stirring often until it darkens, another 1-2 minutes. Remove pan from heat and allow to cool for 5 minutes.
Transfer the nut/paste mixture (including the oil) to a food processor. Add roasted red peppers, balsamic vinegar, and Parmesan cheese. Blend into a thick paste. Taste and adjust for salt as needed.
Meanwhile, cook pasta according to package directions. Drain pasta, reserve 1 1/2 cups of pasta water and set aside.
Add pesto to a large bowl and add butter. Pour the past over the pesto along with a small amount (a ladle full) of the pasta water. Using tongs, toss the past vigorously, add more pasta water as needed to get a nice sauce. Divide among bowls and garnish with more grated Parmesan.

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Tomato Pesto

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