Wednesday, October 6, 2010

Pasta with Tomato and Almond Pesto (Pesto alla Trapanese)

Can I interest you in a fresh-tasting pasta sauce that requires no more effort than throwing a bunch of stuff in your food processor? I made a double batch of the pesto and froze half of it, which I would definitely recommend doing-it doesn't require any extra work, and you'll be glad you have it sitting in your freezer for the next time you need an easy dinner.

Pasta with Tomato and Almond Pesto
adapted from Cook's Illustrated

1/4     cup slivered almonds, toasted
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)
1/2     teaspoon red wine vinegar
1/4     teaspoon red pepper flakes
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


1. Process almonds, tomatoes, basil, garlic, red wine vinegar, 1 teaspoon salt, and red pepper flakes 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.

2. 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.

3. 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.

Serves 4

Download a printable recipe. 


Italian Restaurant Naples said...

It is very nice blog.First of all half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don?t have a food processor, a blender may be substituted.oast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes

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