Ziti with Spicy Pesto Pantesco

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Ziti with Spicy Pesto Pantesco

 

4 ripe plum tomatoes, 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 mint

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

1/4 cup freshly grated Pecorino Romano

 

In a large serving bowl, combine the tomatoes, olive oil, parsley, mint,

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.

Makes 4 servings.

 

 

 

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