Roger Phillips - Tomatoes
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La Belle Cuisine - More Side Dish Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

 

Pasta with Almond, Basil and Tomato Sauce
(Pesto Trapanese)

 

 

"Life is a combination of magic and pasta."
~ Federico Fellini


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Friday, November 10, 2006

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Pasta with Almond, Basil and Tomato Sauce
(Pesto Trapanese)

Gourmet Archives

1 cup blanched almonds, chopped coarse
6 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 cup firmly packed fresh basil leaves
1/2 cup olive oil
1 1/2  pounds tomatoes, peeled, seeded, chopped
2 pounds dried linguine or spaghettini

In a blender or food processor, grind fine the almonds, add garlic paste, basil, olive oil and tomatoes. Blend well. Season the pesto with salt and pepper.
In a kettle of boiling salted water cook the pasta until it is al dente. Ladle out about 1 cup of pasta liquid, reserving it, and drain the pasta well.
In a large bowl toss pasta with pesto, thinning the mixture if necessary with reserved pasta cooking liquid.  Serves 8.

 

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