Spicy Red Pesto Pasta

1. Toast Pesto Ingredients

In a large skillet, warm a tablespoon of extra-virgin olive oil over medium heat. Add the sun-dried tomatoes, walnuts, tomato paste, garlic, red-pepper flakes, along with a pinch of kosher salt and black pepper. Stir this mixture for about 5 minutes until everything is beautifully toasted.

2. Process Pesto

Once the mixture has cooled slightly, transfer it to a food processor along with the roasted red peppers, grated Parmesan, and the remaining 2/3 cup of olive oil. Blitz until you achieve a coarse yet well-combined pesto.

3. Cook Pasta

When your pasta water is boiling, add your choice of pasta, such as rigatoni or orecchiette, and cook it until it’s just al dente. Remember to reserve about 1 1/2 cups of the pasta water before draining.

4. Combine Pesto and Pasta

Drain the pasta and return it to the large pot. Stir in the red pesto, starting with 1 cup of the reserved pasta water, adding more if necessary until the sauce is glossy and each strand or piece of pasta is coated in that rich, spicy pesto.

5. Garnish and Serve

To serve, dish the pasta into bowls and give it a final flourish of seasoning with salt and pepper to taste. Sprinkle over more Parmesan, scatter fresh basil leaves for a pop of green, and if you like, a grating of fresh lemon zest for a bright, citrusy lift.