Name: Fettuccine with Trapanese Pesto
Yield: Makes 4 main-course servings
Ingredients: 2 garlic cloves; 3/4 cup slivered blanched almonds (3 ounces); 1 cup coarsely chopped fresh basil; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 2 tomatoes (1/2 pound total), peeled (see cooks' note, below), quartered, and seeded; 1 ounce Pecorino Romano or Parmigiano-Reggiano (1/2 cup); 1/3 cup extra-virgin olive oil; 1 1/2 cups grape or cherry tomatoes (6 ounces), halved; 1 pound dried fettuccine (not egg); Garnish: fresh basil leaves

This pesto, from Trapani, in Sicily, is made with almonds and tomato and far less basil than traditional pesto — don't expect it to be green.

Cooks' note:

To peel tomatoes, first cut an X in the end opposite the stem, then immerse in boiling water 10 to 15 seconds. Transfer to a bowl of ice and cold water, then peel.

Recipe notes

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