Ingredients:
- 12 oz (340g) cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup almonds, toasted and chopped
- 1 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Pecorino Romano cheese
- Salt and black pepper, to taste
- 12 oz (340g) pasta (spaghetti, linguine, or your choice)
- Grated Pecorino Romano cheese and extra fresh basil for garnish (optional)
Instructions:
Prepare the Almonds:
- Toast the almonds in a dry skillet over medium heat until they become fragrant and slightly golden. Remove from the heat and let them cool. Once cooled, chop them coarsely.
Make the Sauce:
- In a food processor, combine the cherry tomatoes, minced garlic, toasted almonds, fresh basil, and extra-virgin olive oil.
- Pulse until the mixture is well blended but still slightly chunky.
- Add the grated Pecorino Romano cheese to the food processor and pulse a few times to combine.
- Season the sauce with salt and black pepper to taste. Set the sauce aside.
Cook the Pasta:
- Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente.
- Before draining, reserve about 1/2 cup of pasta cooking water. This may be needed to adjust the sauce later.
Combine the Pasta and Sauce:
- Drain the cooked pasta and return it to the pot.
- Pour the Trapanese sauce over the pasta and toss to combine. If the sauce is too thick, add a little pasta cooking water to reach your desired consistency.
Serve:
- Plate the pasta alla Trapanese, garnish with extra fresh basil leaves and grated Pecorino Romano cheese if desired.
- Serve immediately while it's hot.
This Pasta alla Trapanese is a flavorful and refreshing dish, perfect for warm weather or when you're looking for a quick and delicious meal. The combination of tomatoes, garlic, almonds, and basil creates a wonderful harmony of tastes and textures. Enjoy!