Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilia

• porce: 4 servings
• celkový čas: 30 minutes

Ingredience

110 g blanched slivered almonds

340 g gemelli or other short pasta

Kosher salt and ground black pepper

4 medium garlic cloves, smashed and peeled

10–15 g lightly packed fresh basil, torn if large

600–700 g cherry tomatoes, divided

90 ml extra-virgin olive oil, divided, plus more to serve

85 g crusty white bread, torn into rough 1.5-cm pieces

Pokyny

In a 10-inch skillet over medium-high, toast the almonds, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside; reserve the skillet.

In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta.

Meanwhile, in a food processor, process ½ cup of the almonds, the garlic and 2 teaspoons salt until finely chopped, about 30 seconds. Add the basil and half of the tomatoes, then pulse until chopped and well combined, 4 to 6 pulses. Add the remaining tomatoes and 2 tablespoons of oil, then pulse just until the whole tomatoes are broken up, about 3 pulses. Transfer to a serving bowl, add the pasta and ¼ cup of the reserved cooking water, then toss. Let stand, tossing once or twice, for 10 to 15 minutes to allow the pasta to absorb some of the sauce.

While the pasta stands, in the same skillet used to toast the almonds, toss the bread, remaining 4 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper. Cook over medium, stirring frequently, until the bread is crisp and golden brown, 5 to 7 minutes.

Scatter the toasted bread and the remaining ¼ cup almonds over the pasta. Drizzle with additional oil and sprinkle with pepper.