Spicy Sun-dried Tomato Pesto
- Difficulty: Simple
- Makes: 6 portions
- Nutritional Information per Serving
- Serving Size: 1 of 6
- Calories: 530
- Total Fat: 25 g
- Saturated Fat: 6 g
- Carbohydrates: 64 g
- Dietary Fiber: 5 g
- Sugar: 3 g
- Protein: 14 g
- Cholesterol: 16 mg
- Sodium: 338 mg
- Total Time: 25 minutes
- Hands-on Time: 15 minutes
Ingredients
- Kosher salt
- 1 lb penne pasta
- 1 cup oil-cured sun-dried tomatoes, thoroughly drained
- 1/2 cup piquillo peppers, drained well
- 1/2 cup toasted hazelnuts
- 2 tbsp sherry vinegar
- 2 tbsp Asian chili paste (such as sambal oelek)
- 1/4 cup top-quality extra-virgin olive oil
- Fresh ground black pepper
- 1/4 cup Pecorino Romano cheese, grated, plus more for topping
- 2 tbsp European-style full-cream butter, softened
- Fresh basil leaves, for finishing
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- Bring a large pot of well-salted water to a rolling boil. Add the penne and cook until al dente according to package directions.
- While the pasta cooks, make the pesto: in a food processor combine the sun-dried tomatoes, piquillo peppers, toasted hazelnuts, sherry vinegar, and chili paste. Blend until smooth, about 2 minutes. With the motor running, stream in the olive oil. Season with kosher salt and freshly ground black pepper to taste. If the pesto is too thick, thin it with a little reserved pasta cooking water.
- In a large mixing bowl, combine the Pecorino, softened butter, and half of the pesto plus a ladleful of hot pasta water. When the penne is ready, drain (do not rinse) and add the pasta directly to the bowl. Toss vigorously, adding more pesto and pasta water as needed to create a silky sauce. Finish with extra grated cheese and scatter fresh basil over the top. Serve immediately.
- To store leftover pesto: pack it into an airtight jar and pour a thin layer of olive oil over the surface; refrigerate for up to two weeks.
