Pasta with Tomato and Toasted Almond Pesto

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Pasta with Tomato and Toasted Almond Pesto

 

4 or 5 ripe tomatoes. peeled, seeded, and chopped

sea salt

1/2 to 314 cup blanched almonds

2 garlic cloves, coarsely chopped

6 to 8 large fresh basil leaves, torn into small pieces

freshly ground black pepper

crumbled dried red chili (optional)

about 5 tablespoons extra-virgin olive oil

1 pound curly pasta, such as fusilli

3 tablespoons dry breadcrumbs

 

Sprinkle the chopped tomatoes with about a teaspoon of salt; set in a colander

in the sink to drain excess liquid while preparing the other ingredients.

Preheat oven to 350 degrees.

Spread the blanched almonds on a baking sheet; put in preheated oven for about

10 minutes, checking frequently and stirring almonds so they toast evenly to a

light golden brown. Be careful not to overtoast the almonds-dark brown almonds

will make a bitter sauce. Remove and set aside to cool slightly, then chop with

a chef's knife to a very fine texture.

In a large, heavy mortar, crush about 1/2 teaspoon salt and the garlic together

to make a paste. Add the basil leaves and crush, turning the pestle against the

walls of the mortar. When the basil has been fully incorporated, gradually add

the chopped drained tomatoes, a few pieces at a time, crushing them into the

sauce and adding black pepper to taste, red chili if you wish, and more salt if

needed as you crush. The sauce should be thick and rather chunky. Stir in,

without crushing them, the finely chopped almonds. Gradually, as if you were

making a mayonnaise, mix in 3 or 4 tablespoons of olive oil in a thin thread,

stirring constantly. By the time you finish, the sauce should be as thick as a

homemade mayonnaise.

Bring at least 6 quarts of lightly salted water to a rolling boil. Drop in the

pasta, and let cook until done, 8 to 10 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a small skillet over

medium heat and add the breadcrumbs. Cook, stirring, until the crumbs turn brown

and crisp. Remove and set aside.

When the pasta is done, drain thoroughly and turn into a preheated bowl. Mix in

about half the pesto and top with the rest. Sprinkle the breadcrumbs over the

top and serve immediately.

Makes 4 to 6 servings.