A few years ago, my husband and I traveled to Sicily for our anniversary. We knew it would be a nice trip, but we were surprised how much we fell in love with this island.
Sicily is amazingly rich in history and culture. In the past, it was ruled by the Greeks, Arabs, Spanish, French, and the Romans. With breathtaking scenery, beautiful buildings and wonderful people, it is an incredible place to visit. It has a completely different atmosphere than mainland Italy. Its rich history offers multiple influences on food, architecture, and culture.
Sicily is surrounded by three different seas: The Tyrrhenian Sea, the Mediterranean Sea, and the Ionian Sea. This has made it a strategic point of interest for many civilizations throughout its history. It is best known for their Greek Temples, Palermo’s famous opera house, and the unbelievable Baroque churches in Noto and Modica.
Sicilian cuisine is especially unique. It shows traces of all the cultures that have existed on the island. The climate and fertile soil makes growing crops very easy. Sicily is best known for anchovies, bread, ice cream, sorbets, granitas, and almonds. During our time there, we hired a tour guide to show us around. My husband and I asked him to select a restaurant for us. Since the menu was in Italian, we asked him to order for us as well. One of the dishes he chose was “pasta with almond sauce.” Unanimously, my husband and I said no. Our tour guide smiled and said “you will love it,” and ordered it anyway.
It was one of the best pastas we have ever had. Today, I am going to share a pasta recipe with you that has the same ingredient, almond sauce, although this one is paired with tomato. This is hands down, one of my favorite meals. The almonds and tomatoes make a unique combination of flavors that is finger licking good. The pepperoncini and red pepper add the perfect heat. The basil brings a savory touch, making this pasta dish absolutely delicious. Nuff said. You must try it!
This recipe is courtesy of Cooks Illustrated and will serve 4 to 6 people who will be transported to beautiful Sicily.
Ingredients for Pasta and Tomato Almond Pesto:
1 pound linguini or spaghetti
12 ounces cherry or grape tomatoes
1/2 cup fresh basil
1/4 cup slivered almonds, toasted
1 small jarred pepperoncini, stemmed seeded and minced
1 garlic clove, minced
Pinch red pepper flakes
1/3 cup extra-virgin olive oil
1-ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
Heat oven to 350 degrees.
Place almonds in oven to toast for 8 to 10 minutes. (Check them at 8 minutes).
Bring 4 quarts water to boil in large pot.
Add pasta and a hand full of salt and cook, stirring often, according to directions.
Reserve 1/2 cup of pasta water, drain pasta and return to pot.
While the pasta cooks, process basil, almonds, pepperonicini, garlic, pepper flakes, of using; and 1 teaspoon of salt in the food processor until smooth, about 1 minute, scraping down the sides of the bowl as needed.
With the processor running, slowly drizzle in oil until incorporated, about 30 seconds.
Add Parmesan and pesto to pasta and toss to combine.
Adjust consistency with reserved pasta water as needed.
Serve immediately, passing extra Parmesan separately.
It’s that simple!
