New beginnings should always be marked by a big bowl of pasta. I’ve been spending the summer mainly researching and working on my dissertation and haven’t given much time to writing here or cooking really (ok, so it’s been much longer than just the summer…). G and I have been cooking a bunch over the last few weeks, so what better time to start up again.
We went to the Farmer’s Market on Saturday and got the most beautiful multi-colored cherry tomatoes and basil that smells amazing. We had recently watched one of Lidia Bastianich’s shows of cooking in Italy and were inspired to make her pesto trapanese with tomatoes and almonds. This is such a quick recipe (everything is just blended in the food processor) and just like pesto it can be made a few days ahead of time. It’s both nutty like a pesto and almost creamy tasting like a creamy tomato sauce. I highly recommend. I should also note that our turned out more of a golden color, but I’m sure if you used all red cherry tomatoes it would be more red.
3/4 pound cherry tomatoes
12 leaves of basil
1/3 cup almonds, toasted briefly
1 clove garlic peeled
1/4 teaspoon red pepper flakes (I did a generous pinch)
1/2 teaspoon salt
1/2 cup olive oil
1 pound pasta (we used spaghetti)
1/2 cup grated parmesan
Put everything but the olive oil and parmesan (and pasta of course) into the food processor and blend until finely pureed. Add the olive oil slowly while the machine runs. Taste to see if you need anything and then you’re done! If you store it in the fridge to use later, make sure you bring it back up to room temperature.
When ready to serve, add the freshly cooked pasta to a large bowl with the pesto (note: we didn’t use all of it so I would suggest adding half to the bowl first to see how sauce-y you want it). Toss and then toss in the parmesan. Serve with a big of fresh parm on top if you want.