Anna’s Spaghetti and Pesto Trapanese

Name: Anna’s Spaghetti and Pesto Trapanese
Yield: serves 4 to 6
Ingredients: 3/4 pound (about 2 1/2 cups) cherry tomatoes, very ripe and sweet; 12 large fresh basil leaves; 1 plump garlic clove, crushed and peeled; 1/3 cup whole almonds, lightly toasted; 1/4 teaspoon peperoncino flakes, or to taste; 1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for cooking the pasta; 1/2 cup extra-virgin olive oil; 1 pound spaghetti; 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano; A blender (my preference) or a food processor; A pot for cooking the spaghetti

December 14, 2011

The beauty and delight of this dish is that it is so fresh and clean—and it is a cinch to make. It’s important to make the pesto with the best ingredients, then just toss in the hot cooked spaghetti to coat it, and enjoy.

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