Tomatoes
Roger Phillips
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"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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Trattoria
Dennis Barloga
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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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