Ziti with Tomato Pesto

If you love pasta as much as I do, you absolutely have to get On Top of Spaghetti... Macaroni, Linguine, Penne and Pasta of Every Kind. Authors Johanne Killeen and George Germon run the renowned Al Forno Restaurant in Providence, Rhode Island. Among my favorite recipes: Tomato Pesto. I only wish I would have thought of it first. I've taken the liberty of substituting some broth for the olive oil and using Parmesan (or Grano Padano) in place of the Pecorino Romano.

Ziti with Tomato Pesto

6 oz. can tomato paste
1/4 cup extra virgin olive oil
1/2 cup vegetable or chicken broth
1/2 cup pine nuts
2 tablespoons tomato juice
2 garlic gloves
salt and cayenne pepper to taste
1 lb. dried imported pasta, such as Ziti Rigate
freshly grated Parmesan cheese

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). As the pasta cooks, combine the tomato paste, olive oil, broth, pine nuts, tomato juice and garlic cloves in a food processor. Pulse until you've created a smooth mixture; transfer to a large serving bowl.

Drain the pasta thoroughly, reserving approximately 1/2 cup of the pasta water. Add the pasta to the serving bowl, tossing with the pesto. Add a tablespoon or two of reserved pasta water if the mixture seems too thick. Season with salt and cayenne pepper to taste. Top with freshly grated Parmesan.