Mostaccioli With Tomato Pesto

• 1 (6 ounce) can tomato paste, preferably organic
• 34 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 12 cup pine nuts, plus
• 1 tablespoon pine nuts
• 14 teaspoon sea salt
• 14-12 teaspoon cayenne pepper or 14-12 teaspoon crushed red pepper flakes
• 2 tablespoons tomato juice, preferably organic
• 2 plump garlic cloves, peeled and roughly chopped
• 1 lb dried mostaccioli pasta or 1 lb penne or 1 lb rigatoni pasta
• freshly grated pecorino romano cheese

1. Bring a big 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 puree; set aside at room temperature while you cook the pasta.
3. Generously salt the boiling water and drop in the pasta.
4. Cook, stirring often, until al dente.
5. Drain, reserving 1/2 cup of the pasta water.
6. Transfer pasta to a heated serving bowl; add enough pesto to coat the noodles generously.
7. Add a little pasta water, a tablespoon at a time, if it seems too thick.
8. Sprinkle with cheese and pass more cheese and any remaining pesto at the table.

tomato paste, extra virgin olive oil, extra virgin olive oil, pine nuts, nuts, salt, cayenne pepper, tomato juice, garlic, pasta, pecorino romano cheese

Taken from www.food.com/recipe/mostaccioli-with-tomato-pesto-314651 (may not work)