Thursday, May 20, 2010

Two-Tomato Arrabbiata Pesto Pasta

This is a pretty easy recipe and yields delicious results. I think this recipe came out of the Food Network Magazine, but can't be sure since my mom photocopied the page and then cut out the recipe. This is a good summer dish since the only thing you have to cook on the stove top is the pasta.

This recipe makes 8 servings (although the original recipe reads it serves 4). When I make this again, I would cut this recipe in half to get 4 servings.

1 pound spaghetti
1 cup sun-dried tomatoes in oil, roughly chopped
2 large garlic cloves
2 Tbsp. hot water
1 tsp. crushed red pepper flakes
1/2 cup extra-virgin olive oil
1 pint grape tomatoes, halved
1/3 cup grated parmesan cheese (I used a 3 cheese blend of Romano, Asiago, and Parm)
1/4 cup finely chopped parsley
1/4 cup finely chopped chives

Now, go ahead and get a big pot of water boiling on the stove and cooke the spaghetti. That way you can get the sauce finished as the pasta is cooking. Make sure to heavily salt the pasta water, and you'll need to reserve at least a cup of the cooking liquid to add t;o the sauce and pasta at the end.

(NOTE: Make sure your food processor is in working order before you being the sauce. Unfortunately, the food processor I was using had a crack in it and one of the parts fell off, so I had to use a mini food processor, which worked well enough.)

Put the sun-dried tomatoes, garlic, crushed red pepper, and 2 tablespoons of hot water in the food processor, and turn on the machine. Drizzle in the extra-virgin olive oil as the mixture is processing. Next, add in the halved tomatoes, salt, and pepper and process until the sauce is smooth.

Transfer the sauce to a big bowl and mix in the cheese, parsley, and chives.

Stir in about 1/2 cup of the reserved pasta water into the sauce (you can always add more if you need it).

Drain the pasta and add it to the bowl. Toss it with the sauce to coat it well. Garnish with parsley.

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