pesto trapanese

1 cup slivered almonds 
6 garlic cloves 
1 cup packed coarsely chopped fresh basil leaves 
6 large plum tomatoes, peeled, seeded, coarsely chopped 
1/2 cup plus 2 tablespoons olive oil 

1 pound spaghetti 
Slivered fresh basil 
4 large plum tomatoes, seeded, chopped 
Grated Pecorino Romano cheese 

Grind almonds and garlic in processor. Add 1 cup basil and chop finely. Add 6 peeled tomatoes and chop finely. Add oil and puree until almost smooth. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.) 

Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to large bowl. Top with slivered basil and tomatoes. Serve, passing cheese separately. 

Serves 4. 
Ę

Bon AppŽtit 

October 1993