Sun-dried Tomato Pesto Pasta

1. Boil Water

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Turn the heat to low and place a lid on the pot.

2. Make Pesto

In a food processor, add the chopped sun-dried tomatoes, Parmesan cheese, Pecorino Romano cheese, garlic, basil leaves, pine nuts and Calabrian chili if using. Pulse a few times to create an even, coarse paste. With the food processor running, stream in the olive oil until you have a smooth pesto. Taste for seasoning and reserve until you’re ready to sauce the pasta.

3. Cook Pasta

Bring the water back to a boil, toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente before draining. Be sure to reserve about a cup of pasta water before draining.

4. Sauce Pasta

Add the drained pasta and 1/4 cup of the reserved pasta water to the skillet. Cook, stirring constantly, until the water has reduced by 80-90%. Add half the pesto. Stir it with enthusiasm to start the emulsion. Mix in the rest of the pesto, maintaining that silky emulsion.

5. Serve

Taste and adjust the seasoning, if needed. Plate and serve.