Pasta with Fresh Tomatoes, Capers and Herbs | Christopher Kimball’s Milk Street | Recipes, TV and Co
We deconstruct pesto pantesco, a puree of olive oil, tomatoes, herbs, capers & garlic, into a rustic no-cook sauce to toss with pasta for a quick summer dinner.
Ingredients
- 1 pound ziti or rigatoni pasta
- Kosher salt and ground black pepper
- ½ cup extra-virgin olive oil
- 3 medium garlic cloves, finely grated
- 3 tablespoons drained capers
- 1 teaspoon red pepper flakes
- 1½ pounds ripe tomatoes, cored and chopped
- 1 cup lightly packed fresh mint, roughly chopped
- 1 cup lightly packed fresh basil, roughly chopped
- ½ cup sliced almonds, toasted
- 2 ounces pecorino Romano cheese, finely grated (1 cup)
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