Best Pasta Con Il Pesto Alla Trapanese Tomato And Almond Pesto Recipes

Pasta With Tomato and Almond Pesto (Pesto Alla Trapanese) image

Provided by kimmer9

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup slivered almonds
12 ounces cherry tomatoes (about 2 1/2 cups)
1/2 cup fresh basil leaf
1 medium garlic clove, minced (about 1 teaspoon)
1 small pepperoncini pepper, stemmed, seeded, and minced (hot peppers in vinegar)
table salt
1 pinch red pepper flakes (optional)
1/3 cup extra virgin olive oil
1 lb pasta, preferably linguine
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

A 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. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) 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.
3. 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.
4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reser.

Linguine with Pesto Trapanese image

Provided by Amy Bloom

Number Of Ingredients 8

3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes
Handful of grated Pecorino (about 1/2 cup)
A generous splash of olive oil (about 1/3 cup)
1 pound linguine

Steps:

Sauté the almonds in a little olive oil until tan.
Put basil, garlic, and salt in food processor and chop. Put aside.
Put in almonds and pulse until size of orzo.
Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.