Anna'S Spaghetti And Pesto Trapanese

1. 1

   Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.

2. 2

   Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.

3. 3

   Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.

4. 4

   With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.

5. 5

   Taste, and adjust seasoning.

6. 6

   Heat 6 quarts water with 1 T salt to the boil in a large pot.

7. 7

   Scrape all the pesto into a big warm bowl.

8. 8

   Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.

9. 9

   Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.

10. 10

    Serve immediately in warm bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.