Ingredients
For the Pesto Sauce
- 2 cups (1 pint) cherry tomatoes
- ⅓ cup (50g) slivered almonds, unsalted and toasted
- 1 garlic clove, peeled and smashed
- Pinch of crushed red pepper flakes
- 1 cup packed fresh basil leaves
- ½ cup packed fresh mint leaves
- ½ teaspoon kosher salt
- ⅓-½ cup extra virgin olive oil
- ⅓ cup Parmigiano Reggiano or Pecorino Romano, freshly grated
For the Pasta and Garnish
- 1 lb dried pasta (such as strozzapreti, cavatelli, or rotini)
- 8 oz ball of fresh mozzarella, at room temperature
- High-quality extra virgin olive oil, for drizzling
- Flaky sea salt, for finishing
- Freshly ground black pepper, for seasoning
- Fresh basil leaves, for garnish
Instructions
- Make the tomato pesto: Place cherry tomatoes, toasted slivered almonds, garlic clove, and crushed red pepper flakes into a food processor. Pulse 10-15 times until roughly blended. Add basil, mint, and kosher salt, then pulse a few more times until herbs are finely chopped. With the motor running, slowly add ⅓ cup olive oil to create a creamy but slightly loose sauce. Add more olive oil if you prefer a thinner consistency.
- Stir in the cheese: Transfer the pesto to a bowl and stir in the grated Parmigiano Reggiano. Taste the sauce and adjust the seasoning with salt or pepper if needed.
- Cook the pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water before draining.
- Combine with pesto: Place the pesto sauce in a large, deep skillet over medium heat to warm it gently. Add the drained pasta and most of the reserved pasta water to the skillet. Toss thoroughly to coat the pasta evenly with the sauce. Heat until warmed through.
- Finish and serve: Transfer the coated pasta to a large platter or individual serving bowls. Top each portion with hand-ripped pieces of fresh mozzarella. Drizzle with extra virgin olive oil and sprinkle with flaky sea salt, freshly ground black pepper, and fresh basil leaves to garnish. Serve immediately and enjoy!
Notes
- Use fresh, ripe cherry tomatoes for the best flavor in the pesto.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring once, until golden and fragrant.
- The reserved pasta water helps loosen the pesto and improve sauce adherence; add gradually to control consistency.
- This pesto can be made ahead and refrigerated for up to 2 days; bring to room temperature and stir in extra olive oil before serving.
- Substitute Parmigiano Reggiano with Pecorino Romano for a sharper, saltier flavor if desired.
- For a gluten-free version, use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
