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Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)

Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)

Sicily's fresh, Sunday dinner tomato sauce makes the perfect summery weeknight meal.

By Courtney HillDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes

When we sampled this no-cook tomato sauce in Sicily, it was made the traditional way, with a large mortar and pestle. A food processor gets it done faster and more easily. Topped with crisp, olive oil–infused croutons and toasted almonds, the dish is served warm or at room temperature after the pasta has had a few minutes to soak in the flavorful sauce. Instead of blanched, slivered almonds, you also could use sliced or whole almonds that have been roughly chopped.

Tip

Don't overprocess the second addition of tomatoes. The first half is pulsed to create a juicy sauce, but the rest are pulsed only until roughly chopped so that tomato chunks add bursts of bright color and texture.

Ingredients
  • ¾

    cup blanched slivered almonds

  • 12

    ounces gemelli or other short pasta

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, smashed and peeled

  • ½

    cup lightly packed fresh basil, torn if large

  • 2

    pints cherry tomatoes, divided

  • 6

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 3

    ounces crusty white bread, torn into rough ½-inch pieces (about 1¾ cups)

Step 1

In a 10-inch skillet over medium-high, toast the almonds, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside; reserve the skillet.

Step 2

In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta.

Step 3

Meanwhile, in a food processor, process ½ cup of the almonds, the garlic and 2 teaspoons salt until finely chopped, about 30 seconds.

Add the basil and half of the tomatoes, then pulse until chopped and well combined, 4 to 6 pulses.

Add the remaining tomatoes and 2 tablespoons of oil, then pulse just until the whole tomatoes are broken up, about 3 pulses.

Transfer to a serving bowl, add the pasta and ¼ cup of the reserved cooking water, then toss. Let stand, tossing once or twice, for 10 to 15 minutes to allow the pasta to absorb some of the sauce.

Step 4

While the pasta stands, in the same skillet used to toast the almonds, toss the bread, remaining 4 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper. Cook over medium, stirring frequently, until the bread is crisp and golden brown, 5 to 7 minutes.

Step 5

Scatter the toasted bread and the remaining ¼ cup almonds over the pasta. Drizzle with additional oil and sprinkle with pepper.

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