Busiate alla Trapanese

Cooking Time: 20-25 Min    Servings: 4

Ingredients:

Credit: Todd Coleman

• 1 pint cherry tomatoes
• ¾ cup sliced almonds, toasted
• ½ cup packed basil
• ½ cup finely grated Parmesan, plus more for serving
• 6 tablespoons Olive Scene mild Extra Virgin Olive Oil
• 2 tablespoons golden raisins
• 2 tablespoons capers, drained
• 1/4 teaspoon crushed red chile flakes
• 3 anchovy filets in oil, drained
• 2 cloves garlic, chopped
• 1 pepperoncini, stemmed, seeded, and roughly chopped
• 1 lb Fusilli

Directions:

1. Make the pesto: Place tomatoes in a food processor and process until finely chopped; pour tomatoes into a fine strainer and drain off excess juices.
2. Process tomatoes along with almonds, basil, parmesan, 5 tablespoons oil, raisins, capers, chile flakes, anchovies, garlic, and pepperoncini in a food processor until finely ground.
3. Season with salt and pepper, and refrigerate until needed.
4. Bring a large pot of salted water to a boil over high heat; working in batches, add pasta and cook, stirring, until al dente, about 8 minutes.
5. Drain, reserving ¼ c cooking water, and transfer pasta to a large bowl along with pesto; toss to combine, adding a couple spoonfuls of cooking water, if needed, to create a smooth sauce.
6. Transfer to a large serving platter or bowls and serve with more parmesan cheese.