Pesto Spaghetti

Ingredients

  • 28oz can whole peeled San Marzano Tomatoes

  • 5 tbsp unsalted butter

  • 1/2 teaspoon crushed red pepper flakes

  • 2 fresh bay leaves

  • 1 small onion, peeled & cut in half

  • Kosher salt and fresh ground pepper

  • 2 cloves garlic

  • 1/2 cup pine nuts (walnuts if needed)

  • 2 cups fresh basil leaves

  • 1/2 cup freshly grated Parmesan

  • 1/2 cup olive oil

  • 1 lbs noodles


Spaghetti Instructions

  1. Combine tomatoes (with juice), butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in large saucepan or skillet

  2. Cook, uncovered, for about 45 minutes, stirring occasionally

  3. Mash tomatoes about halfway mark. Discard onion and bay leaves when done

Pesto Instructions

  1. Combine garlic and nuts in food processer, pulse until chopped

  2. Add the basil and a pinch of salt, pulse until it makes coarse crumbs

  3. Transfer to mixing bowl, add Parmesan and olive oil, mix until well combined

  4. Season with salt and pepper

Finishing Touches

  1. Cook pasta 2 minutes less than package directions

  2. Scoop noodles into tomato sauce, with about 1/2 cup pasta water

  3. Toss to coat, then remove from heat (if pasta is too dry, add more pasta water)

  4. Stir half of pesto mixture into the pasta, place remaining pesto on top of plated pasta