Trapanese Pesto Pasta

Ingredients

Cherry tomatoes

2 cups, halved

Almonds

1/2 cup, toasted

Fresh basil leaves

1 cup, packed

Garlic cloves

2, peeled

Extra virgin olive oil

1/2 cup

Red chili flakes

1/2 teaspoon (or to taste)

Salt

1/2 teaspoon (or to taste)

Spaghetti

12 ounces

Grated Parmesan cheese

1/2 cup, for serving

Instructions

1. In a food processor, combine the halved cherry tomatoes, toasted almonds, fresh basil leaves, garlic cloves, red chili flakes, and salt. Pulse until the mixture is well combined but still has some texture.
2. While pulsing, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth sauce. Taste and adjust seasoning if necessary.
3. Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
4. In a large pan over medium heat, add the Trapanese pesto sauce. Once warmed, add the cooked spaghetti and toss to coat the pasta evenly, adding reserved pasta water as needed to achieve your desired consistency.
5. Serve the Trapanese pesto spaghetti in bowls, garnished with a generous sprinkle of grated Parmesan cheese.