Pasta with Almond Pesto and Cherry Tomato Confit

17/11/2023

Pasta with almond pesto and cherry tomato confit is a dish that combines the freshness of pesto with a touch of sweetness from caramelized cherry tomatoes. Here’s how to prepare it with an Italian twist:

Ingredients

400g of pasta (such as trofie, orecchiette, or fusilli)
200g of cherry tomatoes
100g of peeled almonds
1 bunch of fresh basil
2 cloves of garlic
60ml of extra virgin olive oil
50g of grated Parmesan cheese
Salt and pepper to taste
Sugar to taste
Additional extra virgin olive oil for the cherry tomato confit

Preparation

Start by preparing the cherry tomato confit: preheat the oven to 120 °C (250 °F). Cut the cherry tomatoes in half, place them on a baking tray lined with parchment paper cut side up. Sprinkle with sugar, salt, pepper, and a drizzle of extra virgin olive oil. Bake for approximately 90 minutes or until they are slightly caramelized. Once ready, let them cool down.
For the pesto, lightly toast the almonds in a pan until they become golden brown. Let them cool.
In a blender (or in a mortar, if you want to be traditional), combine the toasted almonds, basil, garlic, Parmesan, salt, and pepper to your taste. While blending, slowly add the extra virgin olive oil until you get a smooth cream.
Cook the pasta in plenty of salted water according to the package instructions until it is al dente.
Drain the pasta, reserving some cooking water, and put it in a large bowl.
Add the almond pesto to the pasta and mix well. If necessary, add some cooking water to make the sauce creamier.
Finally, add the cherry tomato confit and mix gently.

Interesting Facts

Almond pesto is a variation of the more famous Genoese pesto. Originating from Sicily, where almonds are a typical and widely used ingredient, this sauce is perfect for adding a touch of originality to your pastas. The almonds give the pesto a particularly creamy texture and a delicate flavor that perfectly complements the acidity of the cherry tomatoes.

Enjoy your meal!