2019-10-01_Bon_Appetit_UserUpload.Net

(John Hannent) #1

24 – OCTOBER 2019


4 SERVINGS


6 oil-packed anchovy fillets
4 garlic cloves, smashed
¾ cup extra-virgin olive oil
½ cup raw walnuts
3 Tbsp. double concentrated
tomato paste


  1. Cook anchovies, garlic, oil,
    and walnuts in a small saucepan
    over medium heat, stirring often,
    until nuts are deep golden and
    garlic is just turning golden, about
    5 minutes. Add tomato paste and
    cook, stirring often, until it turns
    a shade darker, about 2 minutes.
    Let cool 5 minutes.

  2. Scrape walnut mixture, including
    the oil, into a food processor
    and add chiles, Parmesan, lemon
    juice, and ½ tsp. salt; pulse until
    a thick paste forms. Scrape pesto
    into a large bowl.

  3. Meanwhile, cook pasta in
    a large pot of boiling salted
    water, stirring occasionally, until
    al dente. Drain pasta, reserving
    1½ cups pasta cooking liquid.

  4. Add butter, then pasta and
    ½ cup pasta cooking liquid to
    pesto. Using tongs, toss vigorously,
    adding more pasta cooking
    liquid as needed, until pasta is
    glossy and well coated with
    sauce. Taste and season with
    more salt if needed.
    DO AHEAD: Pesto can be made
    5 days ahead. Cover and chill.


Home – Family Meal

Grab an apron before
you start dressing
the pasta—when we
say “toss vigorously,”
we mean it!

2 red Fresno chiles, halved
lengthwise, seeds removed
3 oz. Parmesan, finely grated
3 Tbsp. fresh lemon juice
½ tsp. kosher salt, plus more
1 lb. rigatoni
2 Tbsp. unsalted butter,
cut into pieces

Red Pesto Rigatoni


Just like a classic green pesto,
this shiny sauce gets richness from
nuts, cheese, and olive oil. The
anchovies and chiles may not be
traditional, but we’re here for them
RECIPE BY MOLLY BAZ

Free download pdf