Tomato Pesto

During this time of the season you often need a dish that only takes a couple of minutes to prepare but is nevertheless tasty. This Pesto is very easy to make, tastes a little bit spicy (depending to the amount of cayenne pepper that you add) and keeps for a couple of days in the fridge. For my Pasta loving son this is the perfect comfort food whenever I have no time to make anything else at all. A little amount is adequate per person so don't worry that you won't have enough when you are preparing it.

Tomato Pesto

(serves 4)

from: On Top of Spaghetti

3/4 cup (one 6oz can) tomato paste,

3/4 cup plus 2 tablespoons (210 ml)  extra virgin olive oil

1/2 cup plus 1 tablespoon pine nuts

1/4 teaspoon sea salt

1/4 to 1/2 teaspoon of cayenne or crushed red pepper flakes

2 tablespoons tomato juice

2 plump garlic cloves, trimmed, peeled, and roughly chopped

1 lb (500 g) dried mostaccioli, penne, or rigatoni

freshly grated Pecorino Romano or Parmesan

1. Bring a large pot of water to a boil.

2. Combine the tomato paste, olive, oil, pine nuts, salt, cayenne, tomato juice, and garlic in the bowl of a food processor. Run the motor until you have as smooth puree. Set aside at room temperature while you cook the pasta. 

3. Generously salt the boiling water and drop in the pasta. Cook, stirring often, until al dente. Drain reserving about 1/2 cup of the pasta water. Transfer the pasta to a heated serving bowl. Add enough of the pesto to coat the noodles generously. Add a little pasta water, a tablespoon at a time, if it seems too thick. Sprinkle with cheese and pass more Pecorino Romano and any remaining pesto at the table.