From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper.
Copyright 1999 by Lynne Rossetto Kasper
Serves 8 as a first course, 4 to 6 as a main course
1. Mix the cooled toasted nuts. Coarsely chop about one quarter of them and set aside.
2. In a mortar (a processor is second choice), pound (or grind) the garlic to a paste with the hot pepper and 2 to 3 tablespoons of the olive oil. Work in the remaining whole nuts and a little more than half the large mint leaves until the mixture looks like very coarse meal, with pieces of nuts at about 1/8 inch. Season to taste with salt and pepper. Tear up the remaining large mint leaves.
3. Cook the pasta in fiercely boiling water, stirring often, until tender yet firm to the bite. As the pasta cooks, gently blend the pesto, tomatoes, and 1/2 tablespoon of the oil in a deep pasta bowl.
4. Skim off 1/2 to 3/4 cup of the pasta water just before draining, and drain pasta in a colander. Add the pasta to the bowl. Toss together with the reserved pasta water, the chopped nuts, and salt and pepper to taste. Then toss in the reserved torn mint. Taste for seasoning, adding extra oil, mint, salt, and/or pepper if needed.
Serve hot or warm. No cheese is used here.
Wine Suggestion: a round, full Sicilian white like Planeta La Secreta Bianco
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.