Spaghetti With Pesto Trapanese Recipe

Get a large pot of water going for the pasta. Once it reaches a rolling boil, add a generous amount of salt. A good rule of thumb is that it should taste like the sea; salting before it boils can pit your pot.

While the water heats, start on the pesto. In a mortar and pestle (or a food processor fitted with a blade), combine the 1/2 cup extra virgin olive oil, 1/2 cup almonds, and 1/4 cup pine nuts.

Pound or pulse until the nuts are broken down, but still leave some texture — you want a bit of crunch later.

Now add the 3 garlic cloves, 2 tomatoes, 2 1/2 cups basil, and 2 ice cubes. Pound or pulse quickly until it forms a coarse paste, keeping that slightly chunky texture for a good bite. The ice cubes help keep the basil green as you work.

Season with salt and pepper to your liking.

Cook the spaghetti in the salted boiling water until it's al dente — still firm to the bite. Before draining, reserve some of the starchy pasta water.

Drain the pasta and immediately toss it with the prepared pesto. If the sauce seems too thick, add a splash or two of the reserved pasta water to loosen it up and make it creamier. Serve hot, topped with grated pecorino (or ricotta salata, if you have it) and a fresh basil leaf for garnish.