Prep time: 10 minutes
Total time: 25 minutes
¾ cup|88 grams grated parmesan cheese, plus more to serve
¼ cup|60 ml red wine vinegar
¾ teaspoon kosher salt, plus more to taste
½ teaspoon chili flakes
1 (7.9-ounce|225 gram) jar sun dried tomatoes
1 (4.5-ounce|130-gram) tube tomato paste
2 garlic cloves, peeled
¼ cup|60 ml olive oil
1 pound|450 grams mezze maniche rigate or penne rigate
freshly ground black pepper, to taste
1. Combine the cheese, vinegar, salt, chili flakes, sun dried tomatoes and their oil, tomato paste, and garlic in a food processor and purée until almost smooth. Makes 1 ¾ cups.
2. Bring a large saucepan of generously salted water to a boil. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving ¾ cup|190 ml cooking liquid.
3. Meanwhile, heat the oil in a large saucepan over medium-low. Add the pesto and cook, stirring occasionally, until the pesto has darkened slightly in color, about 10 minutes. Add the pasta and cooking liquid and cook until glossy. Season with salt and pepper and divide among plates. Serve with more parmesan cheese on top.
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