A Bowl of Pasta — Trapanese Pesto

Υλικά

This sauce never touches heat.

Raw tomatoes, toasted almonds, basil, garlic, pecorino. No cooking, no pine nuts. The almonds give it a richness pine nuts never quite manage. The raw tomatoes keep it bright, almost effervescent. Cooking would destroy both of those things.

The recipe:

1lb pasta casarecce

1 pint cherry tomatoes

1/4 tsp red pepper flakes

4 oz /1 c toasted almonds

1 clove garlic

2 large handfuls of fresh basil

3oz pecorino, plus more to finish

1/2c olive oil

Salt

Blend the almonds and garlic then add tomatoes olive oil and basil — it should not be a smooth texture.

Transfer to a bowl and add the pecorino Romano and set aside.

Οδηγίες

Cook the pasta in heavily salted water and reserve a cup of pasta water before draining.

Toss the pasta directly with the pesto off the heat. Add a splash of pasta water to loosen if needed. Finish with more pecorino and a little extra olive oil.