Capellini with Fresh Tomato Pesto + Pecorino

By • July 10, 2013 7 Comments

275 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Serves 4

  • Kosher salt and freshly ground black pepper
  • 1 cup grape tomatoes
  • 2 garlic cloves, peeled and coarsely chopped
  • 2 teaspoons sun-dried or regular tomato paste
  • 1/2 packed cup fresh basil leaves
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup crumbled walnuts
  • 1/4 cup coarsely grated Pecorino, plus more for serving if desired
  • 1/4 cup olive oil, plus more for serving if desired
  • 8 ounces capellini
  1. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, combine tomatoes, garlic, tomato paste, walnuts, basil, pepper flakes and Pecorino; pulse to combine. With motor running, add olive oil in a steady stream until a thick sauce forms.
  2. Add capellini to boiling water and cook until al dente according to package instructions. Divide pasta among bowls and top with pesto. Sprinkle with additional Pecorino and a drizzle of olive oil, if desired.

More Great Recipes: Pesto|Pasta|Entrees|Basil|Tomatoes

💬 View Comments ()

Comments (7) Questions (0)

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
97c82938-b2ec-4803-9a07-b39b78bc2c93--969607_10201067701147305_1472410911_n

about 2 years ago aliagrace

made this tonight and it was delicious! used fresh grape tomatos from the farmers market and basil from my window.

31cf169d-f83a-458c-9946-a9a0311207c3--cumberland_pass_atv_trip_july_20_2013_019

about 2 years ago JanetFL

This sounds so fresh and summery! Looking forward to giving your recipe a try, Caroline.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

about 2 years ago Carole Magness

Sounds great, but I'm sure I don't know when 8oz. of pasta has served 4 people........?

B1402c26-ae86-4295-8703-7f1e3c81b80b--fb_avatar

about 2 years ago Julieek

I found the sun-dried tomato paste! One more question. The recipe states that the sauce should form a thick sauce. However, in the image above, the pesto looks a bit chunky with identifiable ingredients. Should I aim for the latter? Thanks!

B1402c26-ae86-4295-8703-7f1e3c81b80b--fb_avatar

about 2 years ago Julieek

Is sun-dried tomato paste widely available? Do you think that sun dried tomatoes packed in oil would be a good substitute if I can't find the paste?

F8c5465c-5952-47d4-9558-8116c099e439--dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I've never thought of breaking down the tomatoes and turning them into a pesto. This looks wonderfully summery, and I especially like the fact that it's sort of room-temperature-ish.

D1955838-dcaa-46e1-8765-0f59ee183327--portrait2

about 2 years ago krusher

This is a delightful recipe Caroline. One I will try over the coming weekend.