Two Tomato Arrabbiata Pesto Pasta Recipes

TWO-TOMATO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; saute 1-2 minutes longer. , Combine flour and milk until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomatoes, Parmesan cheese, salt and pepper. Reduce heat; cook and stir until cheese is melted. Drain pasta; stir into tomato mixture. Sprinkle with basil.

TWO TOMATO ARRABBIATA SAUCE

Steps:

• Bring a large pot of salted water to a boil and cook spaghetti according to package directions; drain, reserving 1 cup of pasta water.
• Meanwhile, in a food processor, combine sun-dried tomatoes, garlic, red pepper flakes, and 2 tablespoons hot water.
• With machine running, drizzle in olive oil; add grape tomatoes, salt, lots of black pepper, and process until smooth.
• Transfer sauce to a large bowl and stir in cheese and most of the parsley and chives (reserve some for garnish).
• Stir in reserved pasta water; add cooked spaghetti and toss vigorously to combine.
• Garnish with reserved parsley and chives.

TWO-TOMATO ARRABBIATA PESTO PASTA RECIPE

Steps:

• 1.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. 2.While the pasta is working, using a food processor, combine the sun-dried 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 cashew parm and most of the parsley and chives. 3.Stir in the reserved pasta cooking water, then add the pasta and toss vigorously for a minute or 2. Scatter the remaining herbs on top.