Pasta with Pesto Trapanese (tomatoes and almonds)

Adapted from Gourmet.

Use whichever pasta is your fave, but I think a linguine or spaghetti works best with this. I usually go for a wheat or whole grain pasta, but it's all up to you!

Ingredients

3/4 cup sliced or slivered almonds (alternatively, you can use pre-roasted almonds)
1 large handful fresh basil leaves
2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes, quartered
1/2 cup grated Pecorino or Parmesan
1/4 to 1/3 cup olive oil
1 pound linguine or spaghetti


Directions

In a large skillet, sauté the almonds in a little olive oil until toasted (if you get the sliced or slivered almonds, not the roasted kind). Let cool, then blend them in a food processor or blender until they are coarsely chopped. Remove from the processor and set them aside.

Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate keeps the almonds from getting too finely chopped) with the tomatoes, cheese and olive oil and process briefly. Season with freshly ground black pepper and adjust the salt to your taste.

Cook your pasta until it is al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot pasta a bit at a time with the pesto and mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed, and pasta (I usually end up using 3/4 of a box depending on how juicy the sauce is). Serve warm with a heft sprinkling of fresh parmesan or pecorino and freshly ground pepper.