From our Popular Recipe results for Pesto Pasta
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Fettuccine with Puttanesca Pesto
Ingredients
Makes 4 servings
- 3 garlic cloves
- 1/4 cup pine nuts or slivered almonds
- 1/4 teaspoon salt
- 2 cups fresh basil leaves (small tender leaves, if available)
- 2 ripe plum tomatoes, chopped
- 1/3 cup pitted Manzanilla or other green olives, chopped
- 1 tablespoon capers
- freshly ground black pepper
- 1/3 cup olive oil
- 1 pound fettuccine
Method
- In a food processor, combine the garlic, pine nuts and salt and process to a paste
- Add the basil, tomatoes, olives, capers and pepper to taste and process until well blended
- With the machine running, slowly stream in the oil
- Transfer to a small bowl and set aside
- In a large pot of boiling salted water, cook the fettuccine over medium-high heat, stirring occasionally, until al dente, about 10 minutes
- Drain well, reserving 1/3 cup of the pasta water
- Transfer the pasta to a large serving bowl
- Add the reserved pasta water to the pesto, stirring to make a smooth sauce
- Add the pesto to the pasta and toss gently to combine
- Serve immediately