Recipe for Spaghetti with Pesto Trapanese

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 cup	Slivered almonds
6 x	Garlic cloves
1 cup	Packed coarsely chopped fresh basil leaves
6 lrg	Plum tomatoes, peeled, seeded, coarsely chopped
1/2 cup	Plus 2 tablespoons olive oil
1 lb	Spaghetti
	Slivered fresh basil
4 lrg	Plum tomatoes, seeded, chopped

Instructions:

Instructions: 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.

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