Bon_Appetit 2019-10-01

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