A Lidia Bastianich recipe, adapted and printed in GQ
- handful of almonds, lightly toasted
- bunch of fresh basil
- 1 large clove garlic
- pinch of crushed red-pepper flakes
- extra-virgin olive oil
- 2 handfuls of cherry tomatoes
- salt and black pepper
- 1 pound spaghetti
- Parmigiano-Reggiano, grated (for the non-vegans)
- Boil water for the pasta, and cook when ready.
- Place the almonds, a handful of the basil, the garlic, and red-pepper flakes in a food processor. Process while drizzling in about a half cup of olive oil, until pureed but still chunky.
- Add the cherry tomatoes. Process until incorporated. The sauce should look like bolognese--thick and hearty, a yellowish orange. Season to taste with salt and pepper.
- Just before pasta is done, scoop out about a cup of cooking water. Drain pasta.
- Place sauce in a large serving bowl. Add some of the water (start with just a little) and stir until the sauce is smooth.
- Add pasta to the bowl and toss until coated. Let cool a bit, then toss with lots of Parmigiano-Reggiano (if desired).
- Taste. Season. Serve. Devour.
Recipe Notes: A bright, bracing alternative to traditional pesto genovese. And as easy a recipe as you'll find, provided you own a food processor.
My Notes: Super easy and flavorful. A nice bright bunch of flavors as spring arrives but the winter produce still fills the grocery store.
Liz's Rating: 8.5/10
Tim's Rating: 9/10