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Rachael shares her recipe for a creamy, quick and easy pesto made with tomatoes, capers, almonds, herbs and pecorino + tossed with short-cut pasta.
"Pantesco" means in the style of Pantelleria, an island off the coast of Sicily known for its capers, almonds and tomatoes. This simple, no-cook sauce, which Rach tosses with a short-cut pasta, is made much in the same manner as classic basil pesto, but it includes those three ingredients, plus lots of fresh herbs. You can prepare it in the time it takes to cook the noodles. Pantesco isn't as popular as basil pesto here, and the dish may be new to you, but as Rach says, "...if you make it once, you'll make it twice, you'll tell two friends... We'll have a whole revolution of this baby!"
Pro Tip from Rach: If the tomatoes are super seedy when you cut them open, you can discard the seeds. You can also sub canned diced tomatoes for the fresh, if you like, which saves you from having to blanch, peel and chop them. A 28-ounce can should be fine.
