Zitoni Pasta with Spicy Red Pesto
Every time I go to the Italian market I come out with at least twelve fun new pasta shapes. This Zitoni was from my last trip, and fun as it is, it should probably come with a warning… it is impossible to eat this in any kind of dainty fashion. These giant, long tubes do not twirl and have a mind entirely of their own. Sauce will be everywhere. Which was a challenge I actually kind of enjoyed. Where are my pasta experts at? What am I missing here?? Is there some kind of technique???
Feel free to use what shape you like, but make this pesto. It’s absolutely divine.
To your food processor or blender add:
2 Tbsp capers
2 garlic cloves
1/2 cup walnuts
Pulse until finely chopped.
3 Tbsp tomato paste
2 Tbsp Calabrian Chili paste
1/2 cup sundried tomatoes
1/2 cup fire roasted red peppers
3/4 tsp salt
Pulse until well combined
With the machine running drizzle in 3/4 cup olive oil
Blend until well combined but still has some texture.
Add in 1/2 cup finely grated Parmesan
Mix to combine.