Pasta with Tomato and Almonds (Pesto Alla Trapanese)

By á-1073

Ingredients

• 1/4 cup slivered almonds
• 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
• 1/2 cup packed fresh basil leaves
• 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
• 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) - See Note
• Table salt
• Pinch red pepper flakes (optional)
• 1/3 cup extra-virgin olive oil
• 1 pound pasta , preferably linguine or spaghetti
• 1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Details

Servings 4
Preparation time 15mins
Cooking time 27mins
Adapted from americastestkitchen.com

Preparation

Step 1

Instructions
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

Note: A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini.