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Pasta with Fresh Tomatoes, Capers and Herbs

4 to 6 Servings

25 minutes

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The tiny Italian island of Pantelleria off the coast of Sicily is the home of pesto pantesco, a puree of fruity olive oil, fresh tomatoes, leafy herbs, briny capers and pungent garlic. For a quick, summery dinner, we deconstructed the pesto and created a rustic no-cook sauce to toss with hot, just-drained pasta, creating a sort of pasta salad (the dish is warm, not hot, when served). Toasted almonds add crunch and pecorino cheese adds a sharpness that rounds out the flavors.

4 to 6



Don’t use pale, underripe tomatoes for this dish or the flavor will be lackluster. We find that in non-summer months, Campari tomatoes tend to be dependably good. After chopping the tomatoes, don’t discard the juices. Tip them from the cutting board into the bowl.

25 minutes


  • 1

    pound ziti or rigatoni pasta

  • Kosher salt and ground black pepper


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Kim V.
August 10, 2023
Fantastic and Simple
This is one of my all time favorites as I am swimming in tomatoes right now. So fabulous. I have added kalmata olives and I think I like that version even better!! Way to go Milkstreet.
Sarah T.
August 7, 2023
Excellent weeknight meal!
We added some artichoke hearts and fried pancetta and it was outstanding. Next time will try fried prosciutto instead of pancetta. The point is that there will be a next time...and a time after that...because this was an absolute delight, especially with summertime tomatoes!