Red pesto pasta, anyone?
6 oil-packed anchovy fillets
4 garlic cloves, smashed
¾ cup extra-virgin olive oil
½ cup walnuts
3 tbsp double-concentrated tomato paste
2 red Fresno chiles, split lengthwise, seeds removed
3 tbsp fresh lemon juice
3 oz finely grated Parmesan, plus more for serving
½ tsp kosher salt, plus more
1 lb spaghetti
2 tbsp unsalted butter, cut into pieces
2. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Remove pan from heat and let cool 5 minutes.
3. Transfer walnut mixture (including the oil) to a food processor. Add chiles, lemon juice, 3 oz Parmesan, and ½ tsp salt. Pulse until a thick paste forms.
4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta-cooking liquid.
5. Scrape pesto into a large bowl and add butter, then pasta and ½ cup pasta-cooking liquid. Using tongs, toss pasta vigorously, adding more pasta-cooking liquid if needed (you may not need all of it) until glossy and well coated with sauce.
6. Divide pasta among bowls. Season with more salt and top with Parmesan.
Photos: Courtesy of Molly Baz
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