Ziti with Pesto: Ziti al Pesto "Pantesco"

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Marsala Housewife

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
12 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 8 min
Cook: 12 min
Total:: 40 min

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Ingredients

Salt, for the pasta water
1/2 cup fresh picked mint leaves
1/2 cup fennel fronds
1/2 cup fresh picked basil leaves
1 cup fresh picked parsley
2 cloves garlic
2 tablespoons salt packed capers, soaked,rinsed and drained
4 medium plum tomatoes, roughly chopped
1 tablespoon freshly ground black pepper
1 tablespoon crushed red pepper flakes, plus extra for garnish
1/2 cup extra-virgin olive oil
Sea salt
1 pound ziti
1 cup freshly grated locatelli pecorino

Directions

Bring 6 quarts water to a rolling boil and add 2 tablespoons of salt.

In a blender, place the mint, fennel fronds, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper flakes, and half of the olive oil. Process in short bursts until roughly chopped. Turn blender on full speed and drizzle in the remaining oil. Process until almost smooth, about 1 minute. Remove the resulting pesto from the blender and place in a large bowl. Set aside for 1 hour.

Cook the pasta according to the package directions until just al dente. Drain well and place the cooked pasta in the bowl with the pesto, and toss like a salad to coat. Sprinkle the pasta with the grated locatelli pecorino and chili flakes.and serve.

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Comments & Reviews

recipe Ziti with Pesto: Ziti al Pesto "Pantesco"
NYLA Tomball, TX 06-03-2009
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Too much red pepper for our taste
Rated: 4 stars out of 5

Had all of the herbs (except fennel fronds, so substituted fennel pollen) in the herb garden so this was a nice impromptu... summer recipe. Only correction for our taste was to reduce the amount of red pepper flakes. Used approx 1 TEASPOON rather than 1 tablespoon and was still a bit too much for our pallette. Will do this recipe again with only 1/2 teaspoon red pepper flakes. The pecorino adds a salty flavor (or at least the pecorino I had), so consider that if you are salt sensitive. I salted the pasta cooking water generously, as I usuallly do. In general, my husband thinks the red pepper flakes and the salt overwhelmed the flavors of the herbs, so I will adjust the seasoning to our taste next time (and there will be a next time)Read more
recipe Ziti with Pesto: Ziti al Pesto "Pantesco"
Meaghan Boston, MA 02-26-2008
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1 tablespoon crushed red pepper?
Rated: 1 stars out of 5

I'm wondering if this should be 1 teaspoon. I made this for my husband and myself and it was way too spicy to enjoy. We... normally like spicy food, but the crushed red pepper was overpowering.Read more
recipe Ziti with Pesto: Ziti al Pesto "Pantesco"
megan suwanee, GA 08-07-2007
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Delicious!
Rated: 5 stars out of 5

This was so easy to make - it all goes in one blender! And the pasta was very flavorful and had a nice kick to it!
recipe Ziti with Pesto: Ziti al Pesto "Pantesco"
GIOVANNI Austin, TX 02-08-2005
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very delicious, though portions were small
Rated: 4 stars out of 5

i always seem to have to double up on this recipe. either the original porportions were two small, or it's always so... delicious and popular that i run out too fast (a testament to the greatness of the recipe i suppose). i also find that adding a few tablespoons of pine nuts just makes it all that much more exquisite.Read more
recipe Ziti with Pesto: Ziti al Pesto "Pantesco"
AMANDA Provo, UT 07-17-2004
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Delicious sauce
Rated: 5 stars out of 5

I made the sauce with what I had in my garden and so made it without fennel. Also, the heat from the pepper adds a nice... bite. It is a wonderful sauce and could be used for much more than just pasta. I plan on trying it on sandwiches and as a marinade for meat.Read more