Casarecce Siciliane with Pesto “alla Trapanese”

Instructions

1. 1
   Bring a large pot of water to a boil.
2. 2
   In a small bowl, marinate ¼ tomatoes with 1 tablespoon of olive oil, 2 basil leaves julienned, salt and pepper; set aside.
3. 3
   Process in a blender almonds, garlic, 5 tablespoons olive oil, salt, pepper and cheese.
4. 4
   Add remaining tomatoes and basil to blender, process by pulsing until tomatoes and basil are chopped but not too smooth.
5. 5
   Meanwhile, cook pasta according to package directions, drain reserving ½ cup of the cooking water.
6. 6
   Toss pasta with pesto and cooking liquid, top with marinated tomatoes before serving.