Name: Spaghetti and Pesto Trapanese Recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: ¾ lb cherry tomatoes; 12 large fresh basil leaves; 1 clove garlic; cup whole almonds; ¼ tsp peperoncino; ½ tsp coarse sea salt or kosher salt; ½ cup extra-virgin olive oil; 1 lb spaghetti; ½ cup Parmigiano-Reggiano

Spaghetti and Pesto Trapanese Recipe

How To Make Spaghetti and Pesto Trapanese

Spaghetti pasta is tossed in a homemade pesto that’s made with peperoncino and basil for a simple and fresh pesto Trapanese.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

¾lbcherry tomatoes,(about 2½ cups)
12largefresh basil leaves
1clovegarlic
⅓cupwhole almonds
¼tsppeperoncino,crushed red pepper
½tspcoarse sea salt,or kosher salt, plus 1 tbsp for boiling
½cupextra-virgin olive oil
1lbspaghetti
½cupParmigiano-Reggiano,or Grana Padano

Instructions

Rinse the cherry tomatoes and basil leaves and pat them dry.
Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, almonds, basil leaves, peperoncino, and ½ teaspoon of salt.
With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning.
To cook the spaghetti, heat 24 cups of water, with remaining salt, to boil in a large pot.
Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain it briefly, and drop it onto the pesto.
Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
Serve immediately in warm bowls.

Recipe Notes

If you’re going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.