Spaghetti alla Pesto Trapanese

[Clove]

When I said that there were many other Pesto recipes used throughout Italy, I felt that I should share this one. It is from Sicily (Trapani) and is made in a very similar method to Genovese but has other ingredients and delivers a completely different flavor profile.
The tomatoes and almonds are a delicious revelation.





Ingredients:

• ¾ pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
• 12 large fresh basil leaves
• 1/3 cup of whole almonds, lightly toasted
• 1 plump garlic clove, crushed and peeled
• 1/4 teaspoon peperoncino or to taste
• ½ teaspoon coarse sea salt or kosher salt
• ½ cup extra-virgin olive oil
• 1 pound spaghetti
• ½ cup freshly grated Parmigiano-Reggiano (or Grana Padano) cheese

Method:
Rinse the cherry tomatoes and basil leaves and pat them dry.
Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and ½ tsp salt.
In a blender or food processor, blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces remain.
With the machine running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto.
Taste and adjust seasoning. (If you’re going dress the pasta within a couple of hours, leave the pesto at room temperature.
Refrigerate if for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.

To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
Cook the spaghetti al dente, drain briefly, and drop onto the pesto.
Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
Serve immediately in warm bowls.

Serves 4 to 6