Cook the Book: Mostaccioli with Tomato 'Pesto

Name: Cook the Book: Mostaccioli with Tomato 'Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters extra virgin olive oil; 2 plump garlic cloves, trimmed, peeled, and roughly chopped; 454 grams dried mostaccioli, penne, or rigatoni; 6 servings Freshly grated pecorino Romano; 118 milliliters pine nuts; 0 teaspoons cayenne or crushed red pepper flakes; 0 teaspoons kosher or sea salt; 2 Tbsps tomato juice; 59 milliliters (one 6-ounce can) tomato paste, preferably organic

You can never have too many main course recipes, so give Cook the Book: Mostaccioli with Tomato 'Pesto a try. This recipe serves 6. One serving contains 722 calories, 22g of protein, and 44g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up sea salt, tomato juice, pecorino romano, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring a large pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

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 purée. Set aside at room temperature while you cook the pasta. (You can cover and refrigerate the pesto, but be sure to bring it to room temperature before boiling the pasta.)

Ingredients you will need

Tomato Juice