Pesto alla Trapanese

Cook Pete's Spaghetti until al dente in salted boiling water. Reserve some pasta water before draining.

While the pasta is cooking, prepare the pesto sauce. In a food processor or blender, combine the cherry tomatoes, almonds, garlic, fresh basil leaves, and grated pecorino romano cheese. Pulse the ingredients until they form a coarse paste.

With the food processor or blender running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your a consistency you like.

Season the pesto with salt and black pepper to taste. If you like a bit of heat, add some crushed red pepper flakes.

Toss the pasta with the pesto sauce. Adjust consistency with pasta water if needed.

Garnish with additional fresh basil leaves, if desired.