Spicy Red Pesto Pasta

1. Toast Sun-Dried Tomatoes and Walnuts

Warm a tablespoon of extra-virgin olive oil over medium heat. Once the oil shimmers, toss in the sun-dried tomatoes and walnuts, letting them toast until they release a mouthwatering aroma, usually about five minutes.

2. Add Tomato Paste, Garlic, and Red Pepper Flakes

Add in the tomato paste, chopped garlic, and a generous sprinkle of red-pepper flakes, stirring until everything is well-combined and fragrant.

3. Prepare Pesto Mixture

Remove the mixture from heat and transfer it to a bowl to cool slightly. In a food processor, combine the cooled tomato mixture with roasted red peppers and Parmesan cheese. Pour in the remaining olive oil and pulse until it forms a paste.

4. Cook Pasta

Generously salt the boiling water and cook the pasta until just al dente, with a bite to it. Reserve about one and a half cups of the pasta water before draining.

5. Combine Pasta and Pesto

Return the drained pasta to the pot and stir in the homemade red pesto along with a cup of the reserved pasta water, adding more if needed to reach the desired consistency.

6. Season and Serve

Taste and season the dish with kosher salt and freshly ground black pepper. Serve hot, garnished with additional Parmesan, fresh basil leaves, and lemon zest if desired.