Pasta al Pesto Trapanese

By LeeBoruchow

A traditional pesto from Trapani. Serve with a long thin noodle.

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 bunch fresh basil, leaves picked
• 1/4 cup blanched almonds, chopped
• 1 cup freshly grated caciocavello
• Salt and freshly ground black pepper
• 3 whole ripe tomatoes
• 4 cloves garlic, lightly smashed
• 1 pound dried spaghetti
• 1/4 teaspoon chili flakes

Details

Servings 4

Preparation

Step 1

In a food processor, combine olive oil, garlic, basil, almonds and tomatoes. Season with salt. Pulse and chop until almost blended. The resulting pesto will be a little chunky and not too wet.

Place the pesto in a bowl and stir, adding another tablespoon olive oil and the grated cheese.

In the meantime, bring 6 quarts water to a rolling boil and add 2 tablespoons salt. Add the spaghetti and cook according to the package direction, until cooked, but still al dente. Drain well. Add the pasta to the serving bowl and toss to combine. Add chili flakes to taste.