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Two-Tomato Arrabbiata Pesto Pasta


  • Salt and pepper

  • 1 pound spaghetti or whole wheat spaghetti

  • 1 cup oil-cured sundried tomatoes, coarsely chopped

  • 2 large cloves garlic

  • 1 teaspoon crushed red pepper

  • 1/2 cup extra virgin olive oil (EVOO)

  • 1 pint grape tomatoes, halved

  • 1/3 cup grated Parmigiano Reggiano cheese (a generous handful)

  • 1/4 cup flat leaf parsley, finely chopped

  • 1/4 cup chopped chives


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

While the pasta is working, using a food processor, combine the sundried tomatoes, garlic, crushed red pepper and 2 tablespoons hot water. With the machine on, drizzle in the EVOO. Add the grape tomatoes, salt and lots of pepper and process until smooth. Transfer the sauce to a large, shallow bowl and stir in the cheese and most of the parsley and chives. Stir in the reserved pasta cooking water, then add the pasta and toss vigorously for a minute or two. Scatter the remaining herbs on top.