Orecchiette with Puttanesca Pesto

By blum099

It’s no secret that puttanesca sauce is my favorite way to enjoy pasta. But I like pesto, too. With this lush puttanesca pesto, now I can enjoy them both at the same time, and in the time it takes to cook the pasta, the pesto is finished and food processor cleaned. If orrechiette (little ears) are unavailable, use your favorite pasta instead – medium pasta shells are a good choice. For a “saucier” pesto, add up to 1/2 cup of the hot pasta water to the pesto after processing. This recipe is from Quick-Fix Vegan by Robin Robertson © 2011. Published by Andrews McMeel Publishing

Ingredients

• 12 ounces orrechiette
• 5 garlic cloves
• 1/2 cup pitted kalamata olives
• 1/3 cup pitted green olives
• 1 fresh ripe tomato, coarsely chopped
• 1/4 cup oil-packed sun-dried tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup fresh basil leaves
• 2 tablespoons capers
• 2 tablespoons olive oil
• Salt and black pepper

Details

Servings 4

Preparation

Step 1

Cook the orrechiette in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, place the garlic in a blender or food processor and process until finely minced. Add both kinds of olives, both kinds of tomatoes, parsley, basil, capers, and oil and process until smooth. Add salt and pepper to taste. When the pasta is cooked drain it and return to the pot. Add the pesto and toss to combine. Serve hot.
Serves 4