Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese) | America's Test Kitchen

Name: Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese) | America's Test Kitchen
Ingredients: 1/4 cup slivered almonds; 12 ounces cherry or grape tomatoes (about 2 1/2 cups); 1/2 cup packed fresh basil leaves; 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon); 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note); Table salt; pinch red pepper flakes (optional); 1/3 cup extra-virgin olive oil; 1 pound pasta , preferably linguine or spaghetti; 1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

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Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and almonds take center stage.

Keywords

Italian
Europe
ATK Staff Pick
Grains
Rice & Beans
Main Courses

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Ingredients

1/4 cup slivered almonds
12 ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
Table salt
pinch red pepper flakes (optional)
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving