Pesto Alla Trapanese

Pesto Alla Trapanse--Pasta with Tomato and Almond Pesto
recipe courtesy of Tera Nelson

Ingredients
1/4 cup slivered almonds
12 ounces cherry tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) 1/2 teaspoon red wine vinegar
Kosher salt
1/4 teaspoon of red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Instructions
Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
Process cooled almonds, tomatoes, basil, garlic, red wine vinegar, red pepper flakes in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. Add Kosher salt to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Drain pasta and transfer back to cooking pot.
Serve immediately, pouring a spoonful of the pesto and mixing in with noodles. Sprinkle with freshly grated Parmesan .