Cook the Book: Mostaccioli with Tomato 'Pesto

Ingredients

• 0.8 cup olive oil extra virgin 
• 2  garlic clove trimmed peeled roughly chopped
• 1 pound mostaccioli pasta dried
• 6 servings pecorino cheese freshly grated
• 0.5 cup pinenuts 
• 0.3 teaspoon pepper red crushed
• 0.3 teaspoon sea salt 
• 2 tablespoons sacremento tomato juice 
• 0.3 cup tomato paste organic (one 6-ounce can)

Equipment

• food processor
• bowl
• pot

Directions

1. Bring a large pot of water to a boil.
2. Combine the tomato paste, olive oil, pine nuts, salt, cayenne, tomato juice, and garlic in the bowl of a food processor. Run the motor until you have a smooth purée. Set aside at room temperature while you cook the pasta. (You can cover and refrigerate the pesto, but be sure to bring it to room temperature before boiling the pasta.)
3. Generously salt boiling water; drop in dried pasta. Cook, according to package instructions, until al dente.
4. Drain, reserving about 1/2 cup of pasta water.
5. Transfer pasta to a serving bowl.
6. Add enough of the pesto to coat noodles generously.
7. Add a little pasta water, 1 tablespoon at a time, if pesto seems too thick.
8. Sprinkle with Romano, and pass more cheese and any remaining pesto at the table.