Pasta with Tomato and Almond Pesto (Pasta Alla Trapanese)

Simple to make on a weeknight. Great flavors in the pesto sauce. Try it and you'll love it!

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Serves 4 to 6

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 passed through a garlic press (about 1 teaspoon)
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon plus a pinch of red pepper flakes
• Table salt
• 1/3 cup extra-virgin olive oil
• 1 pound pasta, preferably linguine or spaghetti
• 1 ounce Parmesan cheese, grated (about 1/2 cups), plus extra for serving

PREPARATION:

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

Bring 4 quarts water to boil in a large pot.

Meanwhile, in a blender or food processor, blend cooled almonds, tomatoes, basil garlic, red wine vinegar, red pepper flakes, and 1 teaspoon salt 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.

When water has boiled, add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.

Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

From: America's Test Kitchen