Ziti with Pesto Pantesco

Ziti with Pesto Pantesco

adapted from America's Test Kitchen

Pantesco is am island off the coast of Sicily. Pesto Pantesco is their regional version of the country's smashed sauce.

There is a significant difference between capers packed in salt vs. brine. Capers packed in salt have a floral, fruity, flavor with a subtle meaty or umami edge, and less of a one-note vinegary flavor of brined capers. You can get capers pack in salt at Amazon or at an Italian markets.

Do not use Roma tomatoes in this dish as they are not juicy enough for the pesto.

Makes 2 servings + 3/4 cup additional pesto for later use         

10 WW pts / serving    additional pesto is 1 WW pt / Tbsp

1/3 cup slivered almonds, toasted
10 oz tomatoes, cored and quartered

1/4 cup + 2 Tbsp. fresh basil leaves
1/4 cup fresh parsley leaves
1 1/2 Tbsp. salted capers, rinsed well
1/2 garlic clove, peeled
1/4 tsp. Kosher salt
1/8 tsp. Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes
1/4 cup olive oil
1/4 pound ziti

Kosher salt and Freshly ground black pepper

1. Pulse the almonds in a mini food processor until most pieces are no bigger than ¼ inch, 8 to 10 pulses. Add tomatoes, basil, parsley, capers, garlic, salt, and pepper flakes and pulse until cohesive mixture forms, 8 to 10 pulses; Scrape down sides of bowl. 
2. Slowly add oil in steady steam until emulsified, 15 to 20 seconds: Set aside.
3. Cook the ziti in salted boiling water until al dente, about 13-15 minutes. 
4. Drain the pasta reserving 1/4 cup cooking water.
5. Place 1/4 of the pesto into a serving bowl; Add the pasta to the bowl.
6. Top with another 1/4 of the pesto and toss until well combined, 
7. Adjust consistency with reserved cooking water as needed, 1 tablespoon at a time. 
8. Season with salt and pepper to taste
9. Serve immediately.

Enjoy!