Description
This recipe was adapted from Lidia Bastianich’s “Lidia’s Favorite Recipes“
Ingredients
Scale
- 1 pound cherry or grape tomatoes (about 2.5 cups)
- 15 large fresh basil leaves
- 2 cloves garlic, peeled
- 1/3 cup whole almonds, blanched or lightly toasted
- 1/4 teaspoon red pepper flakes (or 1/2 teaspoon if you like more heat)
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan-Reggiano cheese
- 1 pound pasta – I like thick spaghetti, bucatini, or Gemelli for this dish
Instructions
- Combine the tomatoes, basil, garlic, almonds, pepper flakes, and salt in the base of a food processor. Pulse a few times and blend into a puree (about a minute). With the motor still running, slowly add the olive oil in a slow steady stream. Once the olive oil is incorporated, stop motor and taste. Adjust seasoning if needed.
- Transfer sauce to a large pasta serving bowl and set aside.
- Cook your pasta until al dente following the package instructions. Drain the pasta and then transfer it to the serving bowl with the pesto. Toss the pasta in the pesto to coat. Sprinkle with cheese and garnish with fresh chopped basil.
Keywords: no-cook, tomato, pesto,Sicilian