Zoomato Pasta

All I can say is that this beautiful creamy sauce comes together in the blender with pantry staples like sun dried tomatoes and jarred roasted bell peppers in about 10 seconds and is packed with big, beautiful flavor and that I want to make it again and again.

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Serves 4

INGREDIENTS

1 pound dried pasta
½ cup sundried tomatoes in oil, plus 1 tablespoon of the oil from the jar
½ cup jarred roasted bell peppers
¼ cup tahini
1 tablespoon tomato paste
1 teaspoon anchovy paste
1 teaspoon dried oregano
1 teaspoon dried basil
Zest of half a lemon (about ½ tablespoon)
¼ cup freshly grated pecorino, plus more for finishing
Extra virgin olive oil, for finishing
Kosher salt and freshly ground black pepper

METHOD

Cook pasta to al dente in well-salted water according to package instructions. Reserve 1 cup of the pasta cooking liquid.

In the meantime, make the sauce. To a small blender, add sundried tomatoes, oil, bell pepper, tahini, tomato paste, anchovy paste, oregano and basil and blend until smooth. Ladle in reserved pasta liquid and pulse to combine.

When pasta is done, drain and return to the pot. Add sauce, pecorino and lemon zest and mix until combined. Pour into a serving platter or pasta bowls, finish with a few glugs of extra virgin olive oil and serve with more pecorino alongside.