Red Pesto Rigatoni

Ingredients for Red Pesto Rigatoni

• 6 oil-packed anchovy fillets

• 4 garlic cloves, smashed

• 180ml extra-virgin olive oil

• 120ml raw walnuts

• 45ml double concentrated tomato paste

• 2 red Fresno chillies, halved lengthwise, seeds removed

• 90g Parmesan, finely grated

• 3 tablespoons fresh lemon juice

• 1/2 teaspoons kosher salt, plus more

• 450g rigatoni

• 2 tablespoons unsalted butter, cut into pieces

Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.

Scrape walnut mixture, including the oil, into a food processor and add chillies, Parmesan, lemon juice, and 1/2 teaspoons salt; pulse until a thick paste forms. Scrape pesto into a large bowl.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 350ml pasta cooking liquid.

Add butter, then pasta and 120ml pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.

Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.