Capellini with Fresh Tomato Pesto + Pecorino

July 10, 2013
1 Ratings
  • Serves 4
What You'll Need
  • 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.

See what other Food52ers are saying.

  • aliagrace
  • JanetFL
  • Julieek
  • boulangere
  • krusher
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

8 Reviews

Carol E. August 26, 2016
Can I freeze the tomato pesto like I do the basil pesto? This would be the answer for my over abundance of garden tomatoes.
aliagrace August 18, 2013
made this tonight and it was delicious! used fresh grape tomatos from the farmers market and basil from my window.
JanetFL August 14, 2013
This sounds so fresh and summery! Looking forward to giving your recipe a try, Caroline.
Carole M. August 14, 2013
Sounds great, but I'm sure I don't know when 8oz. of pasta has served 4 people........?
Julieek July 12, 2013
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!
Julieek July 11, 2013
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?
boulangere July 10, 2013
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.
krusher July 10, 2013
This is a delightful recipe Caroline. One I will try over the coming weekend.