Pesto Alla Trapanese: A New Pasta Night Favorite

The Well is proud to partner with The Cooking Lab, a Long Island-based culinary school offering hands-on cooking classes for adults, teens, and children that focuses on fundamental cooking skills, wholesome ingredients, and seasonal dishes. The Cooking Lab also offers live and recorded virtual cooking sessions for those who prefer to cook from the comfort of their own kitchens. Founded by Michelle Capobianco and Mathieu Lanfant, The Cooking Lab is designed to inspire kitchen creativity and confidence in home cooks of all ages and to promote and encourage healthy cooking techniques and eating habits.

Serves 4-6

Ingredients:

• 1 pound heirloom tomatoes, very ripe and sweet
• 12 large fresh basil leaves
• ⅓ cup almonds, lightly toasted
• 1 plump clove garlic, peeled and crushed
• ¼ teaspoon hot red pepper flakes, or to taste (optional)
• ½ teaspoon coarse sea salt or kosher salt, plus more for the pasta pot
• ½ cup extra-virgin olive oil
• 1 pound spaghetti, linguine, or bucatini
• ½ cup freshly grated ricotta salata cheese

Directions:

1. Rinse the tomatoes and basil, and pat dry. Add tomatoes, garlic, almonds, basil, hot red pepper flakes, and ½ teaspoon salt to a blender or food processor. Blend until mixture reaches a fine purée, about 1 minute. If any large chunks remain, scrape down the bowl and blend again.
2. With the machine still running, pour in a steady stream of olive oil until the purée turns into a thick pesto. Taste, adjust seasoning as desired, and set aside.*
3. Meanwhile, in a large pot over high heat, bring 6 quarts of salted water to a rolling boil. Add your pasta and cook until al dente.
4. Scrape all the pesto into a big bowl. Lift the cooked spaghetti from the pot, allowing it to drain briefly, and drop directly into the pesto.
5. Toss quickly to coat pasta, sprinkle with a generous amount of cheese, and toss again. Serve immediately. Buon appetito!

*Michelle’s note: If you’re going to dress the pasta within a few hours, leave the pesto at room temperature. If you’re making this ahead of time, you can refrigerate for longer storage, but let the pesto return to room temperature before cooking your pasta.

• Learn more about The Cooking Lab.
• Vegan or vegetarian? Try minestrone verde.
• It’s decided, you’re having Italian for dinner!