spaghetti with two tomatoes

spaghetti ai due pomodori

TOTAL TIME: 35 minutes

MAKES: 4 to 6

Two kinds of tomatoes, fresh cherry tomatoes and sun-dried tomatoes, get made into a pesto-like sauce for this summery spaghetti. The pesto can be made ahead and kept refrigerated. It's also delicious on bruschetta or served with grilled fish or chicken.

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Ingredients

Pesto

1 scant cup drained oil-packed sun-dried tomatoes

1/2 cup extra-virgin olive oil

1 teaspoon salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again

2 cups cherry or grape tomatoes (9 ounces), quartered

3 tablespoons freshly grated Parmigiano-Reggiano or Grana Padano cheese

1 tablespoon chopped fresh chives plus more for garnish

Pasta

Coarse sea salt

1 pound spaghetti

Freshly ground black pepper

Instructions

For Pesto: In a blender, purée sun-dried tomatoes, oil and capers until well combined. Add cherry tomatoes and purée until smooth, adding 1 to 2 tablespoons warm water to help blend, if necessary. Transfer pesto to a large serving bowl; stir in cheese and chives.

For Pasta: Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain and add to bowl with pesto; toss together until well combined. Serve immediately with chives and pepper.

July 2009