Anna'S Spaghetti And Pesto Trapanese

• 3/4 lb cherry tomatoes, very ripe and sweet
• 12 large fresh basil leaves
• 1 plump garlic clove, crushed and peeled
• 1/3 cup whole almond, lightly toasted
• 1/4 teaspoon red pepper flakes, to taste
• 1/2 teaspoon coarse sea salt (more for cooking the pasta) or 1/2 teaspoon kosher salt, to taste (more for cooking the pasta)
• 1/2 cup extra-virgin olive oil
• 1 lb spaghetti
• 1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

1. Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
2. Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
3. Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
4. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
5. Taste, and adjust seasoning.
6. Heat 6 quarts water with 1 T salt to the boil in a large pot.
7. Scrape all the pesto into a big warm bowl.
8. Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
9. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
10. Serve immediately in warm bowls.

cherry tomatoes, basil, garlic, whole almond, red pepper, coarse sea salt, extravirgin olive oil, freshly grated grana padano

Taken from www.food.com/recipe/annas-spaghetti-and-pesto-trapanese-460407 (may not work)