Ingredients (Serves 4)
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
Coarse sea salt
1 pound spaghetti
Freshly ground black pepper
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.
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Awarded 2 Stars by The Guild of Fine Food's 2014 Great Taste Awards
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