Pesto Pasta alla Trapanese

A Sicilian take on pesto using tomatoes, almonds and pepperoncini for a unique and flavorful way to enjoy a bowl of pasta in the summer.

📝 Ingredients

• 2 cups cherry tomatoes
• 1/3 cup almonds (lightly toasted)
• 2 cloves garlic
• 1/4 cup packed basil leaves
• 1 pepperoncini (stem removed)
• 1 pinch crushed red pepper flakes
• 1/4 cup freshly grated Pecorino Romano cheese
• 3 tablespoons extra-virgin olive oil
• 1 pound rotini pasta (or other similar shape)
• coarse salt and freshly ground pepper

👨‍🍳 Instructions

1. 1In a food processor, combine the tomatoes, almonds, garlic, basil, pepper, crushed red pepper, Pecorino Romano cheese and a hearty pinch of salt and pepper. Pulse a few times then scrape down the sides. With the food processor running, slowly add the olive oil. Season to taste with salt and pepper.
2. 2Meanwhile, cook the pasta in a large pot of salted water until al dente. Drain and return to the pot.
3. 3Pour the pesto over the pasta and toss to combine until all the pasta is coated. You may not have to use all the pesto.
4. 4Serve with with more freshly grated parmesan cheese and thinly sliced basil!