Upon her return from Sicily , a good friend of mine coined the summer of 2011 as being “all about Pesto Trapanese”. After hearing a recommendation of that caliber, I had to try it. Plus, adding yet another recipe to my cooking repertoire that combines two of my favorite summer ingredients – tomatoes and basil? Yes, please. Although I was already on a pesto kick for the summer and have certainly added a tomato or two to some of my previous pesto dishes, I had never mixed my ingredients quite like this.
So once I got home from work, I put my apron on and started my favorite part of the day.
- 1 pound of spaghetti (in my case orrechiette)
- 1/4 1b of almonds, skins on or off (I toasted them lightly)
- 1 garlic clove, peeled (I added 2)
- 1 tsp of red chili flakes
- 1 tsp kosher salt
- 4 large handfuls of basil
- 5 oz of grated parmesan cheese
- good olive oil (i used 1/2 cup total)
- 1 lb of cherry tomatoes, blistered in a dry skillet (unable to find cherry, I used grape)
Add the basil, garlic, tomatoes, almonds, salt, and chili flakes with two tablespoons of oil to the food processor,
blend (I pulsed a total of 14 times, adding only a tablespoon of olive oil at a time). Remove from the food processor
and transfer to a large bowl. Let the sauce sit for a few minutes before tossing with the pasta.
have a glass of wine