Ziti with Spicy Pesto Pantesco

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Nothing like your own sauce.

 

Ziti with Spicy Pesto Pantesco

 

4 ripe plum tomatoes (about 3/4 pound), cut into 1/2

-inch pieces

1/3 cup extra-virgin olive oil

1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped cilantro (optional)

2 tablespoons finely chopped basil

1 tablespoon capers, rinsed

1 garlic clove, minced

1/2 teaspoon crushed red pepper

1/4 to 1/2 teaspoon freshly ground black pepper

sea salt

1 pound ziti, penne or spiral shaped pasta

1/4 cup freshly grated Pecorino Romano

 

In a large serving bowl, combine the tomatoes, olive

oil, parsley,cilantro, basil, capers, garlic and red

and black peppers. Season with sea salt.

Meanwhile, bring a large pot of water to a boil. Add 2

tablespoons of sea salt, then add the pasta and cook,

stirring occasionally, until al dente. Drain the pasta

and add it to the serving bowl. Toss well, sprinkle

with the cheese and toss again before serving.

Serves 6 to 8.

 

 

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