Two-Tomato Arrabbiata Pesto Pasta

{"handle":"two-tomato-arrabbiata-pesto-pasta","title":"Two-Tomato Arrabbiata Pesto Pasta","seoTitle":"Two-Tomato Arrabbiata Pesto Pasta","ingredients":"

• 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

","preparation":"

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.\n\nStir in the reserved pasta cooking water, then add the pasta and toss vigorously for a minute or two. Scatter the remaining herbs on top.

","publishDate":"2009-10-31T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}