Categories: Main Dish, Pasta Sauce
Ingredients
- 1 (6 ounce) can tomato paste, preferably organic
- 3/4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 1/2 cup pine nuts, plus
- 1 tablespoon pine nuts
- 1/4 teaspoon sea salt
- 1/4-1/2 teaspoon cayenne pepper or 1/4-1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato juice, preferably organic
- 2 plump garlic cloves, peeled and roughly chopped
- 1 lb dried mostaccioli pasta or 1 lb penne or 1 lb rigatoni pasta
- freshly grated pecorino romano cheese
Directions
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Bring a big pot of water to a boil.
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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 a smooth puree; set aside at room temperature while you cook the pasta.
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Generously salt the boiling water and drop in the pasta.
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Cook, stirring often, until al dente.
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Drain, reserving ½ cup of the pasta water.
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Transfer pasta to a heated serving bowl; add enough pesto to coat the noodles generously.
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Add a little pasta water, a tablespoon at a time, if it seems too thick.
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Sprinkle with cheese and pass more cheese and any remaining pesto at the table.