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