Anna's Spaghetti and Pesto Trapanese

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
  • Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
  • Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
  • With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
  • Taste, and adjust seasoning.
  • Heat 6 quarts water with 1 T salt to the boil in a large pot.
  • Scrape all the pesto into a big warm bowl.
  • Cook the spaghetti al dente, lift it from the cooking pot; 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.
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