When making this Southern Italian pesto, Campanile suggests using a mortar and pestle to mash it.) “A smooth texture allows the pesto to coat the pasta,” he says.
Boil linguine.If you are Sicilian, become hysterical at the prospect of overcooked pasta.
YieldServes 4Ingredients1 cup slivered almonds6 garlic cloves1 cup packed coarsely chopped fresh basil leaves6 large plum tomatoes, peeled, seeded, coarsely chopped1/2 cup plus 2 tablespoons olive oil1 pound spaghettiSlivered fresh basil4 large plum tomatoes, seeded, choppedGrated Pecorino Romano cheesePreparation Grind almonds and garlic in processor.)
Cook spaghetti in large pot of boiling salted water until tender but still firm to bite.
Add tomatoes, oil and olives; process using on/off turns until mixture resembles coarse paste (do not purée).Arrange shark steaks on prepared sheet.
Add quartered tomatoes and cheese to purée and process until mixture is fairly smooth.Transfer pesto to a large bowl and stir in grape tomatoes.