Quite possibly one of the best pastas I've ever had! PERIOD. I've cooked a lot of pastas at home, and had pasta in the some of the best restaurants of SF and NY, as well as eating up and down the boot of Italy twice... and this is truly one of the best pastas I've ever had. However, it may not be for everyone. It's very salty and spicy and oily... all descriptors I love. So if you're a fan of more subtle flavors, this one may not be for you. Highly recommend!

I LOVE this pasta. It's become one of my go-tos. I've probably made it 10 times and every time I can't believe how good it is. It has a really nice depth of flavor. It's easy to make too - very simple pantry ingredients. When I don't have the chiles, I use red pepper flakes instead.

SOOOO delicious. And really simple ingredients.

It pains me to write this because every recipe I’ve tried on BA has been superb. Followed the recipe to a T and unfortunately family all disliked it so I had to whip up another dish at the last minute. I’ve cooked various dishes in the past using anchovies and sardines but sadly, this particular dish just didn’t hit the spot.

OMFG this is delicious! I used 1 tbsp white miso instead of the anchovies (vegetarian things), and it still turned out amazing. I've made it twice now and will likely continue to make it often.

This recipe is absolutely amazing. I've made it twice now and wish it were easier to find fresh peppers where I live so I could make it again and again. I made it for my parents and my dad said he would pay $20 in a restaurant to eat it, he thought he was complimenting my cooking but in reality it's just a testament to how truly perfect this recipe is!

absolutely delicious, my fav pasta recipe to date and they always come from molly. i adapted a little using half breadcrumbs half walnuts, and replacing half the amt of anchovies with fish sauce. worked fantastic in my humble opinion~

I discovered my last can of anchovies had gone very, very off when I opened it to make this pesto. I subbed with a tablespoon of red miso and it came out really good, but I can’t wait to try it again with anchovies. I really love the walnuts in this, more than pine nuts in a standard pesto.

This is so delicious. One of my favorite pasta dishes ever. The flavors are just so good and deep and amazing.

Love this recipe! So simple and comes together in a snap. Used red jalapeños instead of fresno chilies and the heat was perfect.

Absolutely delicious and SO easy to make. It comes together really quickly so is perfect for a satisfying weeknight meal!

substituted the anchovies for capers being vegetarian and loved it!! was easy to make and delicious, will definitely make it again. a great way to make a pasta dish a little more interesting

Just made this tonight and it was amazing and much easier than anticipated. Can't wait to do it again.

This recipe is definitely a winner! I wanted a tomato flavor because I found this recipe based off a red pesto I found in my cupboard left behind by a roommate so I used sundried tomatoes instead of fresno peppers (which also weren't available at my local TJ's and no way in hell was I going to Whole Foods). I also substitute the pine nuts for tree nuts due to an allergy,and threw in some fresh basil leaves. It was AMAZING. One thing I forgot was the heat element though, so definitely adding in some red pepper flakes next time. This pesto was fabulous and coated the pasta well, definitely adding it to the rotation.

Super delicious and easy, wouldn't make any adjustments to the recipe

Love the spice level and texture of this recipe. The anchovies were a great addition that I haven't done before, so this is one of my new favorites!

SO amazing, thanks molly. This is definitely one of my favorite pasta recipes that I will be making again and again. So easy and rich complex flavor.

Where can I get the nutritional values for your recipes? I am interested in the Red Pesto Pasta.

Oh man this is good. It's so rich and spicy! I was only planning on eating one serving of pasta today but I still made the full amount of sauce and I'm so happy I did, this is gonna be my go to pasta dinner from now on. I had everything except fresno chiles, which none of my local stores carry, so I shook the seeds out of two Chiles de arbol and soaked them in a little bowl of boiling water for about 10 minutes to rehydrate. This made the sauce almost too spicy to eat without the pasta, but perfect with the pasta to soak up some of the heat.

Delicious! Pesto trapanese Is also a red pesto that's a good one to have up your sleeve.

I haven't cooked with anchovies much, but this recipe will change that! Mine completely melted in the oil and gave the walnuts a lovely little umami coating. I was low on parm so I added some creamy goat cheese when I mixed in the pesto & hot pasta. It was a meal that tasted great but took very little effort.

Anonymous, double concentrated tomato paste is usually found in the Italian section of the supermarket. It comes in a tube, which is packed inside a box, similar in size to a package of toothpaste. You can also find it in jars in Middle Eastern Markets. Hope this helps!!

This was absolutely delicious.. I’ve come to count on Ms Baz for pasta recipes that really hit the mark. The recipe makes enough to freeze for future if you’re making it for 2. Don’t skimp on the chilies and make sure you keep the heat on the walnut tomato paste mixture to impart the oil with a deep red tint. Thanks Molly - well done!

Aspiring BA food writer here...lol. Molly, how about a purple pesto with red/purple shiso?! Just planted a bunch in my garden and was reading about it's dyeing properties, as well as medicinal properties like aiding in respiratory ailments and allergies. What a sweet plant!!!

Where can you get double-concentrated tomato paste? I've never even heard of it.

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