If you are in a hurry and need a quick meal to make and not heat up the kitchen, this is the recipe for you. It screams summer and is a quick, no fuss no muss meal. You won't be standing at the stove other than to cook the pasta. This recipe came from Lidia Matticchio Bastianich. The amounts are approximate, you can’t go wrong.
Pasta with Tomato Almond Pesto
2 large handfuls of cherry/grape tomatoes (~ 4 cups)
15 basil leaves
1-2 garlic cloves
½ cup raw almonds, skins on
pinch of pepperoncino
good olive oil
salt to taste
spaghetti or bucatini type pasta
In a food processor blend the almonds, garlic, and 10 of the basil leaves for ~5 seconds. Add the tomatoes, remaining basil, pepperoncino, and salt to the processor. Blend remaining ingredients while Streaming in the olive oil until it’s a consistency that you like (not as thick as a regular pesto). Make sure you taste it to see if you need to adjust the seasoning. Drain your pasta and mix with the sauce. Top with some grated parmigiano or pecorino romano cheese.