Description

Looking for a new recipe for meatless Mondays, but want one that is quick and simple to make? Look no further, this is it. It's a 30 minute meal that is inexpensive to make and follows a healthy Mediterranean diet. Tip, don't skip the anchovy paste. It ad

Ingredients

• 1 lb. rigatoni
• 1/2 c. good quality grated Parmesan cheese
• 3/4 c. raw or roasted almonds
• 12 roasted garlic cloves, or 3 raw cloves
• 2 red chili peppers, stemmed and rough chopped, seeds and all (red jalapenos)
• 1 large handful fresh basil leaves
• 2 T. anchovy paste (or 4 whole anchovies) (Don't omit-it adds a special flavor)
• 1 heaping c. cherry tomatoes
• big handful pitted green olives (or black olives if preferred)
• olive oil
• Garnish: grated Parmesan cheese, baby basil leaves, several roughly chopped olives, freshly ground black pepper

Steps

1. Cook rigatoni al dente, just shy of the package time, about 12 minutes.
2. While cooking pasta, put cheese, almonds, garlic, peppers, basil and anchovies into a food processor; pulse until well combined, about 20 pulses. Add tomatoes and olives; continue pulsing until everything looks evenly chopped, about another 20 pulses. Add a 'glug' of olive oil; pulse 1-2 times. There should be a nice, loose pesto. Season to taste with some salt and pepper.
3. Drain pasta, reserving 1 cup of the cooking liquid. Toss pasta with lots of pesto, maybe not needing all of it.