Mostaccioli With Tomato Pesto

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READY IN: 30mins
Recipe by ratherbeswimmin

From Al Forno, Providence, RI

Ingredients Nutrition


  1. Bring a big pot of water to a boil.
  2. Combine the tomato paste, olive oil, pine nuts, salt, cayenne, tomato juice, and garlic in the bowl of a food processor; run the motor until you have a smooth puree; set aside at room temperature while you cook the pasta.
  3. Generously salt the boiling water and drop in the pasta.
  4. Cook, stirring often, until al dente.
  5. Drain, reserving ½ cup of the pasta water.
  6. Transfer pasta to a heated serving bowl; add enough pesto to coat the noodles generously.
  7. Add a little pasta water, a tablespoon at a time, if it seems too thick.
  8. Sprinkle with cheese and pass more cheese and any remaining pesto at the table.

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