Spaghetti with two types of tomatoes

Ingredients (Serves 4)

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.