LIDIA BASRIANICH'S SPAGHETTI AND PESTO TRAPANESE

Lidia Basrianich's Spaghetti and Pesto Trapanese image

Provided by Pat Duran @kitchenChatter

Categories Pasta

Number Of Ingredients 10

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2 1/2 cup(s) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup(s) whole almonds, lightly toasted
1 large garlic clove, crushed and peeled
1/4 teaspoon(s) peperoncino or to taste, (italian chili pepper)
1/2 teaspoon(s) coarse sea salt or kosher to taste+ some for pasta
1/2 cup(s) extra virgin olive oil
1 pound(s) spaghetti
1/2 cup(s) freshly grated parmigiano-reggiano or grana padano
1/2 teaspoon(s) salt

Steps:

Rinse the tomatoes and basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl then add the garlic, almonds, basil leaves, peperoncino and salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived. Or you may leave it chunky if you like it like that.
With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seassoning. If you're going to dress the pasta within a few hours , leave the pesto at room temperature. Refrigerate it for longer storage, up to 2 days, but let it return to room temperature while cooking the pasta for 7 minutes in large cooking pot, then drain pasta, place in bowl and add about 1/2 cup of pasta water to pasta, then add the pesto and mix until well coated. Top with grated Parmigiano-Reggiano. Serve in warm bowls.