casarecce with pesto alla trapanese

Serves: 4

If they like it, it serves 4 otherwise

Preparation time: 10 minutes

Cooking time: 30 minutes

Totaltime: 40 minutes

Any type of tomato can be used but plum and cherry tomatoes work best. You don't have to blanch the tomatoes and remove the seeds and skin, but it improves the texture of the pesto. Canned plum or cherry tomatoes work very well, often better than fresh tomatoes that aren't super ripe. If using canned tomatoes, drain all of the liquid and remove the seeds.

Ingredients

1 pound casarecce or gemelli pasta or busiate, penne
2 cups reserved pasta water will not need it all
1 clove garlic
1/2 cup blanched almonds, pistacio or pine nuts
1 packed cup basil leaves
1/4 cup mint leaves
1/4 cup flat leaf Italian parsley
1/2 cup extra virgin olive oil plus more if needed
1 1/4 pounds plum tomatoes skin and seeds removed, see notes below
1 cup grated Pecorino Romano
1/2 teaspoon crushed hot red pepper flakes
salt to taste

Preparation

Add the garlic and (almonds or pistacio or pine nuts) to a large food processor and pulse until a rough paste is formed.
Add the basil, mint, parsley, olive oil, plum tomatoes, and crushed red pepper and pulse again until a rough paste is formed.
Add the Pecorino and pulse one more time. If additional olive oil is needed, add at this time. Taste test the pesto and season with salt to taste. Place the pesto into a bowl and let it sit for at least 30 minutes so that the flavors improve. Refrigerating overnight will further strengthen the flavors.
While the pesto is sitting, bring a large pot of salted water to boil and cook the pasta until al dente.
Add 3/4 of the pesto to a large heatproof mixing bowl. Once the pasta has finished cooking reserve 2 cups of the pasta water and set aside. Drain the pasta and add to the bowl with the pesto. Mix well, while adding a tablespoon of pasta water at a time to achieve a smooth consistency.
Taste test and make final adjustments to salt and pepper. A dollop of the remaining pesto can be served on top of the pasta in each serving bowl or it can be saved in the fridge. Enjoy!

Notes

Pesto all Trapanese tastes even better the next day. Placing the pesto in the fridge overnight will really concentrate the flavors. At a minimum, wait at least 20-30 minutes before mixing the pesto with the pasta.
Any type of tomato can be used but plum and cherry tomatoes work best. You don't have to blanch the tomatoes and remove the seeds and skin, but it improves the texture of the pesto.
Canned plum or cherry tomatoes work very well, often better than fresh tomatoes that aren't super ripe. If using canned tomatoes, drain all of the liquid and remove the seeds.