Linguine with Pesto Trapanese

I found out about this recipe from a good friend who comes from a family of classic Italian chefs.  It’s fantastic: a simple preparation, light and perfect for summer, and since it is served at room temp, it’s great for company.  It’s omission from Marcella Hazan printed recipes is the only crack in an otherwise untarnished reputation.

Time: 20 minutes
Yield: almost 2 pints (enough for 2 pounds of linguine)

Ingredients

• 3/4 cup slivered almonds
• 1 large handful fresh basil leaves
• 1 to 2 large garlic cloves
• Several sprinkles of kosher salt
• 6 ripe plum tomatoes, skinned, seeded and quartered
• 1/2 cup grated Pecorino or Parmesan
• 1/3 cup olive oil
• 1 pound linguine

Directions

1. Gently toast the almonds.  Set aside.
2. Put basil, garlic, and salt in food processor and chop. Add tomatoes, cheese, and olive oil in food processor and whir briefly. Add some fresh-ground coarse pepper.
3. Put in almonds and pulse until chunky.
4. Cook your linguine until it is al dente. Reserve one cup of pasta cooking water and drain the rest. Toss the hot linguine with the pesto and mix quickly so that it drinks the sauce up a bit. Add a little pasta water if necessary. Serve lukewarm or at room temperature.

Variation: add a fried egg on top!