Recipe courtesy of Mario Batali
Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 bunch fresh basil, leaves picked
  • 1/4 cup blanched almonds, chopped
  • 1 cup freshly grated caciocavello
  • Salt and freshly ground black pepper
  • 3 whole ripe tomatoes
  • 4 cloves garlic, lightly smashed
  • 1 pound dried spaghetti
  • 1/4 teaspoon chili flakes

Directions

In a food processor, combine 2 tablespoons olive oil, garlic 1/2 of the basil, almonds and tomatoes. Pulse and chop until almost blended. The resulting pesto will be a little chunky and not too wet.

Place the pesto in a bowl and stir, adding another tablespoon olive oil and the grated pecorino. Season, to taste, with salt and pepper. Set the sauce aside so that the flavors will meld.

In the meantime, bring 6 quarts water to a rolling boil and add 2 tablespoons salt. Add the spaghetti and cook according to the package direction, until cooked, but still al dente. Drain well. Add the pasta to the serving bowl and toss to combine.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Spaghetti al Limone: Spaghetti with Lemon Sauce

Recipe courtesy of David Rocco

Red Sauce and Spaghetti

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spaghetti and Meatballs

Recipe courtesy of Tiffani Thiessen

Spaghetti and Turkey Meatballs

Recipe courtesy of Tia Mowry

Spaghetti Alla Carbonara

Recipe courtesy of David Rocco

Spaghetti with Meatballs

Recipe courtesy of Michael Symon

Spaghetti alle Vongole

Recipe courtesy of Debi Mazar and Gabriele Corcos

Drunken Spaghetti

Recipe courtesy of David Rocco

Spaghetti Alla Caprese

Recipe courtesy of David Rocco

Trending Videos

So Much Pretty Food Here