Categories: Italian, Main Dish, Pasta

Ingredients

• 3/4 lb cherry tomatoes, very ripe and sweet
• 12 large fresh basil leaves
• 1 plump garlic clove, crushed and peeled
• 1/3 cup whole almond, lightly toasted
• 1/4 teaspoon red pepper flakes, to taste
• 1/2 teaspoon coarse sea salt (more for cooking the pasta) or 1/2 teaspoon kosher salt, to taste (more for cooking the pasta)
• 1/2 cup extra-virgin olive oil
• 1 lb spaghetti
• 1/2 cup freshly gratedgrana padano or 1/2 cup parmigiano-reggiano cheese

Directions

1. Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.

2. Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
3. Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
4. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
5. Taste, and adjust seasoning.
6. Heat 6 quarts water with 1 T salt to the boil in a large pot.
7. Scrape all the pesto into a big warm bowl.
8. Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
9. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
10. Serve immediately in warm bowls.

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