Pasta with Tomato and Almond Pesto

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PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE) 

from Cook's Illustrated, July & August 2009's issue  

Serves 4 to 6  

NOTE: A half teaspoon of red wine vinegar and 1/4 teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.  

1/4 cup slivered almonds 

12 ounces cherry or grape tomatoes (about 2 1/2 cups) 

1/2 cup packed fresh basil leaves 

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon) 

1 small pepperoncini (hot pepper in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) 

table salt 

pinch red pepper flakes (optional) 1/3 cup extra-virgin olive oil 

1 pound pasta, pregerably linguine or spaghetti 

1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving  

 

1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature. 

2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. 

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot. 

4. Add pesto and 1/2 cup parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.