The tomato love continues — Here’s yet another way to use up some of those tomatoes ripening by the bushel in your garden. For those of you without your own vegetable gardens, get yourself to a farmer’s market or roadside stand to buy some, because this recipe is not only delicious, but fast and easy to prepare. A food processor is all you need – no cooking required, except for dropping the pasta into boiling water (and when Italians are ready to boil the pasta, they say “butta la pasta” which literally means “throw the pasta”).
Busiati is the traditional pasta shape that’s used with pesto Trapanese, a sauce that hails from Trapani, a city on the western coast of Sicily. The origins of the dish are unclear. Some say it was inspired by pesto Genovese, from Ligurian sailors who were stopping off at Trapani’s port. Others claim it’s derived from Liguria’s agliata, a pasta dish using only olive oil, garlic, walnuts and tomatoes.
But first try it on pasta. I’ll bet it becomes one of your favorite summer meals.
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And if you live in the Central N.J. area, join me this Saturday, August 29 at 11 a.m. at the West Windsor Farmer’s Market, when I’ll be on a panel discussion with other food writers and photographers, including Rome-based Katie Parla and NJ Monthly columnist Pat Tanner.
From Lidia’s Italy
printable recipe here
¾ pound cherry tomatoes, very ripe and sweet
12 leaves fresh basil
⅓ cup whole almonds, lightly toasted
1 garlic clove, crushed and peeled
¼ teaspoon peperoncino
½ teaspoon kosher salt, plus more for cooking the pasta
½ cup extra-virgin olive oil
1 pound pasta
½ cup Parmigiano-Reggiano, freshly grated
Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.
Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.
With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you’re going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt to the boil in the large pot. Scrape all the pesto into a big warm bowl.
Cook the pasta al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.