pesto di trapani

By momofsixplus1

It might seem unusual;we think it will be the perfect pasta for you to enjoy on a warm summer afternoon.

Ingredients

• 3 garlic cloves, minced
• 10 fresh basil leaves, torn into small pieces
• salt
• 4 fresh tomatoes, peeled, seeded and coarsely chopped
• 1/2 cup almonds, toasted and finely chopped
• pinch of cayenne pepper or hot pepper flakes
• freshly ground black pepper
• 1/2 cup(or more) extra virgin olive oil, plus more for the pasta water
• 1 pound spaghetti

Preparation

Step 1

crush the garlic, basil, and s pinch of salt with a mortar until they form a paste. add the tomatoes, half of the almonds, the hot pepper, and salt and pepper to taste. transfer the paste to a pasta bowl and add the oil slowly until it forms a loose, creamy pesto let rest, covered, at room temperature for at least two hours, preferably overnight.

Bring a large saucepan of water to a boil. stir in a small fistful of salt and a splash of olive oil. add the spaghetti and stir immediately to prevent it from sticking together. boil until the pasta is al dente. meanwhile, ladle 1/2 cup of hot pasta water into the bowl with the condimento. lift the pasta out of the water and into the bowl with the condimento using a spaghetti strainer. add a splash more pasta water and mix well, adding more pasta water if necessary. sprinkle with the remaining almonds and serve immediately.