Ziti with Spicy Pesto "Pantesco" and Pecorino Cheese
If you're looking for some good meal ideas to serve at your next family dinner, celebrity chef Mario Batali shares this favorite recipe.
1 (16-ounce) box Barilla Ziti
1/2 cup mint leaves, packed
1/2 cup basil leaves, packed
1 cup parsley, packed
2 cloves garlic
2 tablespoons capers, rinsed and drained
4 medium fresh plum tomatoes, roughly chopped
1 tablespoon black pepper
1 tablespoon crushed red pepper
1/2 cup extra virgin olive oil
1 cup freshly grated Pecorino cheese
- Bring 6 quarts of water to boil and add 2 tablespoons salt.
- Place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil in a blender. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about one minute. Remove pesto and place in a large serving bowl.
- Cook ziti according to the package instructions until al dente. Drain and transfer pasta to a large bowl. Add pesto and toss like a salad to coat. Sprinkle with grated cheese and serve.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of Barilla; through ARA Content.