A light and delicious sauce that clings to the noodles and complements them so nicely. I used whole grain pasta, and it worked perfectly. This is a specialty dish found in Sicily, in the town of Trapani.
Pesto trapanese (adapted from here)
1 pound cherry tomatoes (about 3 cups)(I used grape tomatoes)
15 large basil leaves
2 cloves garlic, crushed and peeled
1/2 cup whole almonds, lightly toasted
1/8 teaspoon crushed red pepper, or to taste
1/2 teaspoon kosher salt, or to taste, plus more for the pasta water
1/2 cup extra virgin olive oil, plus more for drizzling
1 pound fettuccine
3/4 cup grated soy parmesan
In your food processor, combine 2 tablespoons olive oil, tomatoes, garlic, basil, almonds, and red pepper flakes. Pulse the machine 10 or 12 times. The resulting pesto should be a consistent texture, quite grainy but not too chunky and not too wet.
Scrape the pesto in a serving bowl and stir, adding the remaining olive oil a little at a time. You may not need all of the olive oil depending on your tomatoes. Once the desired consistency is achieved, add the grated soy cheese. Season to taste with salt and pepper. Set the sauce aside so that the flavors will have a chance to meld.
In the meantime, bring 6 quarts water to a rolling boil. Add 2 additional tablespoons salt. Add the pasta and cook until al dente. Drain well. Add the pasta tot the pesto filled serving bowl and toss to combine. Makes 4 servings.