Tomato Pesto

15 minutes Prep Time
10 minutes Cook Time
6 Servings

This simple tomato pesto is savory and so easy to make for a quick dinner. Made just like the classic pesto with basil and pine nuts, but with new ingredients…

Ingredients

  • 1/2 cup olive oil
  • 2 teaspoons anchovy paste
  • 4 garlic cloves, smashed
  • 1/2 cup chopped walnuts
  • 5 tablespoons Tuttorosso® Tomato Paste
  • 1/2 cup roasted red peppers
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons butter, cut into small pieces
  • 1 pound Pasta of choice, we used Trofie, but use your favorite shape!

Instructions

Step one

In a medium skillet, cook walnuts in olive oil over medium heat until they are golden brown and smell nutty; about 4 minutes. Add anchovy paste and garlic, cook until garlic just begins to brown, about 1-2 minutes. Add tomato paste and cook, stirring often until it darkens, another 1-2 minutes. Remove pan from heat and allow to cool for 5 minutes.

Step two

Transfer the nut/paste mixture (including the oil) to a food processor. Add roasted red peppers, balsamic vinegar, and Parmesan cheese. Blend into a thick paste.  Taste and adjust for salt as needed.

Step three

Meanwhile, cook pasta according to package directions. Drain pasta, reserve 1 1/2 cups of pasta water and set aside.

Step four

Add pesto to a large bowl and add butter. Pour the past over the pesto along with a small amount (a ladle full) of the pasta water. Using tongs, toss the past vigorously, add more pasta water as needed to get a nice sauce. Divide among bowls and garnish with more grated Parmesan.

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