Anna'S Spaghetti And Pesto Trapanese - cooking recipe

Ingredients

3/4 lb cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1 plump garlic clove, crushed and peeled
1/3 cup whole almond, lightly toasted
1/4 teaspoon red pepper flakes, to taste
1/2 teaspoon coarse sea salt (more for cooking the pasta) or 1/2 teaspoon kosher salt, to taste (more for cooking the pasta)
1/2 cup extra-virgin olive oil
1 lb spaghetti
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

Preparation

Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
Taste, and adjust seasoning.
Heat 6 quarts water with 1 T salt to the boil in a large pot.
Scrape all the pesto into a big warm bowl.
Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
Serve immediately in warm bowls.