Maccheroni with Sicilian Pesto
My husband’s Sicilian roots run deep and I have fallen in love with the food, the people, the island and the food of this unique and complex land. This simple, rustic dish draws on all of the many gifts Mother Nature has bestowed on this volcanic island. And healthy? Wow…just wow.
Makes 2-3 servings
- 2 cups uncooked gemelli or other curly maccerhoni
- 1 ½ cups cherry tomatoes
- ½ cup blanched almonds
- 3 cloves garlic, peeled
- 1 cup loosely packed fresh basil leaves
- 2 tablespoons white miso
- 3-4 tablespoons extra virgin olive oil
Step By Step Instructions:
Bring a pot of salted water to the boil (but be sure there is just enough water to cover the pasta, not a huge pot of water for only 2 cups of pasta).
Bring another smaller pot of water to the boil. Cut a cross in the top of each cherry tomato and drop into the boiling water. Cook for 2 minutes. Drain well and as soon as the tomatoes are cool enough to handle, peel the skin off each one. Discard the skins.
Place almonds, cherry tomatoes, garlic, basil, miso and olive oil in a food processor and pulse to create a chunky paste, pesto.
When the pasta is cooked al dente (6-7 minutes for most pasta cuts), drain well and mix immediately with pesto. Serve warm.