Pesto Trapanese with Fettucine

Name: Pesto Trapanese with Fettucine
Ingredients: 1 pound cherry tomatoes (about 3 cups); 15 large basil leaves; 2 cloves garlic cloves, peeled and roughly chopped; ½ cup whole almonds, lightly toasted; ½ teaspoon red pepper flakes; ½ kosher salt, or to taste, plus more for the pasta water; ½ cup extra-virgin olive oil, plus more for drizzling; .75 cup pecorino-romano, parmigiano-reggiano, caciocavello or grana padano, freshly grated; 1 pound spaghetti, fettuccine, bucatini or other “ribbon-style” pasta

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Ingredients

1 pound cherry tomatoes (about 3 cups)
15 large basil leaves
2 cloves garlic cloves, peeled and roughly chopped
½ cup whole almonds, lightly toasted
½ teaspoon red pepper flakes
½ kosher salt, or to taste, plus more for the pasta water
½ cup extra-virgin olive oil, plus more for drizzling
.75 cup pecorino-romano, parmigiano-reggiano, caciocavello or grana padano, freshly grated
1 pound spaghetti, fettuccine, bucatini or other “ribbon-style” pasta