Orecchiette with Fresh Tomatoes and Almond-Pecorino Pesto

1. 1

   In a large pot of generously salted boiling water, cook the pasta until al dente.

2. 2

   Drain the pasta, reserving 3/4 cup of the cooking water.

3. 3

   Meanwhile, in a food processor, combine the basil, almonds, garlic and crushed red pepper and pulse until very finely chopped.

4. 4

   Add the pecorino and pulse until chopped.

5. 5

   With the machine on, slowly pour in the olive oil.

6. 6

   Season the pesto with salt and pepper.

7. 7

   Return the pasta to the pot and add the pesto.

8. 8

   Using your hands, crush the tomatoes and add them to the pot.

9. 9

   Add 1/2 cup of the reserved pasta cooking water and cook over low heat, tossing, until the sauce is thick and creamy, about 1 minute; add more of the pasta cooking water if the sauce is dry.

10. 10

    Season the pasta with salt and pepper.

11. 11

    Transfer to bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.