When the tomatoes are vine-ripe it's time to make Pesto al Trapanese. By far the easiest and tastiest sauce. Period, read on…
Kevin Penner, George Hirsch from George Hirsch Lifestyle TV series
Chef Kevin Penner has opened and exec’d many top kitchens; this segment was filmed on the South Fork of Long Island's CittaNuova in East Hampton, NY. His passion to be within steps of the farms has kept him closer to the roots & vines— and as he puts it, “can be found loitering in the kitchen at some of the highly acclaimed East End restaurants.” Luckily for those who get to sample his gift with food, I am happy he is still part of the East End Team!
To say the Pesto al Trapanese is incredible is an understatement. But, as Kevin or any great chef will tell you, it is about the ingredients. Underscore those tomatoes, no shortcuts.
Pesto al Trapanese by Chef Kevin Penner | chefkevinpenner.com
10 ounces heirloom cherry tomatoes, cut in half
1/3 cup roasted Marcona almonds
1/4 cup packed fresh basil leaves
1 large garlic clove, minced
1 small Calabrian chili in oil, minced (about 1/2 teaspoon) (see note)
Kosher salt
A pinch of red pepper flakes
1 pound pasta, preferably a long shape (spaghetti, linguine…I use house-made chitarra)
1/4 cup extra-virgin olive oil
2 ounces Parmigiano-Reggiano, grated
INSTRUCTIONS
Blend the almonds, tomatoes, basil, garlic, Calabrian chili, salt to taste, and red pepper flakes in a blender until smooth and homogenous. Scrape down the sides of the bowl with a rubber spatula. With the machine running, slowly drizzle in Evo, about 30 seconds.
Bring one gallon of water to boil in a large pot. Add pasta and 3 tablespoons of salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to the cooking pot.
Add tomato pesto and ½ cup Parmesan to cooked pasta, tweaking the consistency with reserved pasta cooking water so that pesto coats pasta and forms a nice, creamy emulsion. Serve quickly with extra cheese on the side.
