Pesto Trapanese with Spaghetti

Ingredients

• 400 g spaghetti
• 400 g ripe cherry tomatoes
• 80 g blanched almonds
• 2 clove garlic cloves
• 30 g fresh basil
• 60 g Pecorino Romano, grated
• 5 tbsp extra virgin olive oil
• 1 tsp dried chilli flakes

Method

1. 1

   Toast the almonds in a dry frying pan for 3–4 minutes until golden. Leave to cool.

2. 2

   Blitz the cherry tomatoes, almonds, garlic, basil, chilli flakes and Pecorino in a food processor. With the motor running, drizzle in the olive oil to form a rough, textured pesto. Season well.

3. 3

   Cook the spaghetti in well-salted boiling water until al dente. Reserve 150 ml pasta water and drain.

4. 4

   Toss the hot pasta with the Trapanese pesto, loosening with pasta water to achieve a sauce that coats each strand.

5. 5

   Serve with extra Pecorino and a drizzle of olive oil.