CHEF JEFF — ONE BYTE AT A TIME: Red Pesto Pasta

Tomatoes provide a tasty variation to this traditional Italian recipe.

Red Pesto Pasta

¼ pound fresh spaghetti or dried spaghetti

½ pound fresh tomatoes, about 1 cup tomato flesh

1 teaspoon minced garlic

½ tablespoon olive oil

1 cup fresh basil leaves

1 tablespoon tomato paste

1 tablespoon pine nuts

1/8 teaspoon cayenne pepper

Salt and freshly ground black pepper

2 tablespoons grated Pecorino cheese

Heat pan filled with water for spaghetti. When water is boiling, add pasta. Cook 2 to 3 minutes for fresh pasta, according to package instructions for dried. Half tomatoes, squeeze out seeds, juice into bowl. Set aside. Add tomato flesh to bowl of food processor. Add garlic, oil, tomato paste, basil. Process until sauce consistency is reached. Remove to large bowl; add pine nuts, cayenne pepper, salt, pepper to taste. Mix well. Drain spaghetti; add to bowl. Toss well. Sprinkle cheese on top.

Yield: Serves 2.

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