Spaghetti Ai Due Pomodori
By: TheRafMan
Published: Tuesday, May 17, 2011 - 11:20am

Ingredients




PESTO:
1 cup • drained oil-packed sun dried tomatoes
1/2 cup • extra virgin olive oil
1 teaspoon • salt packed capers, rinsed in cold water
2 cups • cherry or grape tomatoes
3 spoons • tables of freshly grated Parmesan cheese
1 spoon • table of chopped fresh chives plus more for garnish
PASTA:
1 pound • of whole grain spaghetti, cooked as per package directions

Preparation

1 While the water for the pasta is heating up to a boil, in a blender purée sun dried tomatoes, oil and capers until well combined. 2 Add cherry tomatoes and purée until smooth. 3 Before serving on pasta mix the Parmesan and chives. 4 Drain the pasta and toss with the sauce. 5 Garnish with a pinch of chives and pepper.