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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Lidia's Italy by Lidia Bastianich, Sicily
Servings: 6
¾ pound cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1 plump garlic clove, crushed and peeled
⅓ cup whole almond, lightly toasted
¼ teaspoon red pepper flakes, to taste
½ teaspoon coarse sea salt (more for cooking the pasta) or ½ teaspoon kosher
salt, to taste (more for cooking the pasta)
½ cup extra-virgin olive oil
1 pound spaghetti
½ cup freshly gratedgrana padano or ½ cup parmigiano-reggiano cheese
Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and ½ teaspoon salt. Blend for a minute or two to a fine purée; scrape down the bowl, and blend again if any large bits or pieces have survived. With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste, and adjust seasoning.
Heat 6 quarts water with 1 tablespoon salt to the 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 briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.