Spaghetti and Pesto Trapanese

By TPMay

Serve 4 to 6

Ingredients

• 12 ounces ripe cherry tomatoes, about 2 1/2 cups
• 12 large fresh basil leaves
• 1/3 cup whole almonds, lightly toasted
• 1 garlic clove, crushed and peeled
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 cup extra-virgin olive oil
• 1 pound spaghetti
• 1/2 cup freshly grated Grana Padano or Parmesan cheese

Preparation

Step 1

Bring a large pot of salted water to a boil. In the work bowl of a food processor, combine the tomatoes, basil, almonds, garlic, crushed red pepper flakes and salt. Process to make a coarse puree; scrape down the sides of the bowl. With the machine running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you are going to use the pesto within a couple of hours, leave it at room temperature. You can also refrigerate it for up to 2 days, but let it return to room temperature before using it.)
Scrape the pesto into a large serving bowl. Cook the spaghetti in the boiling water until al dente, then remove with tongs to the bowl with the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again, adding a little pasta water if the mixture seems dry. Serve immediately.