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Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)
When we sampled this no-cook tomato sauce in Sicily, it was made the traditional way, with a large mortar and pestle. A food processor gets it done faster and more easily. Topped with crisp, olive oil–infused croutons and toasted almonds, the dish is served warm or at room temperature after the pasta has had a few minutes to soak in the flavorful sauce. Instead of blanched, slivered almonds, you also could use sliced or whole almonds that have been roughly chopped.
4
Servings
Tip
Don't overprocess the second addition of tomatoes. The first half is pulsed to create a juicy sauce, but the rest are pulsed only until roughly chopped so that tomato chunks add bursts of bright color and texture.
30 minutes
Ingredients
-
¾
cup blanched slivered almonds
-
12
ounces gemelli or other short pasta
Directions
-
01In a 10-inch skillet over medium-high, toast the almonds, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside; reserve the skillet.
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This a fast, easy and delicious pasta dish, especially for summer. Due to lack of availability of gemelli, we substituted rotelle (wheels) and found they nicely caught up the chunks of tomatoes in the sauce. Add a side of spicy italian pork sausage and some steamed or stir fried asparagus to the mix. Finish with a watermelon/feta salad. We may never use store-bought croutons again.