Needless to say I left the raisins out of this recipe. The result was a dish we couldn't stop eating. My sister was visiting and lucky for her she stayed for dinner. It was salty, savory, luscious and light! I know it's not the season for grape tomatoes anymore, and my basil plant is now a graveyard for squirrel treasures, but keep this one in mind for summer! Bookmark!
adapted from Saveur
- 1 pint heirloom cherry/grape/pear shaped colorful tomatoes (don't you love how we describe fruit using other fruit??)
- 3/4 cup sliced almonds
- 1/2 cup basil leaves
- 1/2 cup grated Parmesan, plus more for serving
- 6 Tbsp evoo
- 2 Tbsp capers, drained but not rinsed
- 1/4 tsp crushed red pepper flakes
- 3 anchovy filets in oil, drained
- 2 cloves garlic, chopped
- 1 pepperoncino, stemmed, seeded and chopped
Place tomatoes in a food processor and process until finely chopped. Pour tomatoes into a fine mesh strainer and drain off excess juice. Save the juice for soup! Back to the processor with tomatoes and add almonds, basil, Parmesan, oil, capers, red pepper flakes, anchovies, garlic and pepperoncino. When finely ground, taste and season with salt and pepper. Don't keep tasting. Save some for the pasta! Keep refrigerated until ready to prepare.
Place some pesto in the bottom of your serving bowl. Boil the pasta of your choice in salted water until cooked to your liking. Using a spider strainer, transfer the cooked pasta to your serving bowl, carrying a bit of the pasta water along with it. Stir pasta and pesto until combined and dressed. Taste again for seasoning and serve immediately before you finish the bowl. Don't forget extra cheese for passing.