Pasta
Pesto from the Aeolian Islands
Drawing on Sicilian produce in general, Aeolian pesto combines pistachios from Mount Etna, almonds from Noto, and the islands’ own salted capers.
Bring a large pot of water to a rolling boil over high heat.
Meanwhile, in a food processor, combine all the ingredients except the olive oil, cheese (if the recipe calls for it), and pasta, then pulse until chunky. Slowly add the olive oil (¼ cup) and process until smooth.
Transfer the pesto to a large bowl.
When the water comes to a boil, add salt until it tastes like a seasoned soup. Add the pasta (1 lb) and cook until al dente (see General Tips) if it’s dried, or cook until it floats and loses its raw flavor if it’s fresh.
Drain the pasta, reserving some of the cooking water. Add the pasta to the pesto and stir to coat. Add some of the reserved pasta cooking water a spoonful at a time as needed to loosen the sauce. Season with salt to taste.
Serve.
To blanch and peel tomatoes, bring a large pot of water to a boil over high heat. Fill a large bowl with ice and water and set it nearby. Meanwhile, core the tomatoes and cut an X in the other end. Place the tomatoes in the boiling water for 10 to 15 seconds, then remove with a slotted spoon and transfer to the ice bath. Allow to sit for 1 minute, then drain.
Peel the tomatoes with a paring knife, halve them, and scrape out any remaining seeds.
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