Fresh and simple, this Sicilian Pasta with Almond and Anchovy Pesto is one of the best dishes we've ever had!
Sometimes, you try a dish and that's all you want to eat for the rest of your life. This pasta is it for us. If you're like us and prefer Mediterranean food to anything else, you'll adore this pasta too.
Sicilian Pasta with Almond & Anchovy Pesto
Inspired & Slightly Adapted from The View of Great Island
- 1 (16 oz) box short grain pasta
- 3 garlic cloves
- 1 jalapeno, stemmed & seeded
- 1 cup cherry tomatoes
- 1 cup fresh basil leaves
- 1/2 cup whole almonds
- 1/2 cup shredded parmesan
- 1/4 cup extra virgin olive oil
- 2 tablespoons anchovy paste
- 1/2 teaspoon dried whole oregano, crushed
- freshly ground coarse black pepper
- pasta water
Bring a large pot of salted water up to a boil. Add the pasta and cook to al dente. Reserve about 1 cup pasta water before draining.
Add the garlic cloves, jalapeno, almonds, tomatoes, basil, and parmesan to the food processor. Process until finely chopped. Add the anchovy paste and the olive oil. Process until a pesto forms. Periodically, turn off the food processor and scrap down the sides to combine fully.
Add the cooked pasta to a large bowl. Add the pesto and toss to combine. Add pasta water as needed (I added about 1/4 cup this time). Pour onto a serving platter and sprinkle with the crushed oregano and coarse ground black pepper. Serve and enjoy!