Entrees
½ cup whole blanched almonds, toasted
1 ¼ pounds tomatoes, cored and quartered
¾ cup fresh basil leaves
½ cup fresh parsley leaves
3 tablespoons capers, rinsed
1 garlic clove, peeled
½ teaspoon table salt plus salt for cooking pasta
¼ teaspoon red pepper flakes
½ cup extra-virgin olive oil
1 pound spaghetti
Bring 4 quarts water to boil in large pot. While water is coming to boil, pulse almonds in food processor until most pieces are no bigger than ¼-inch, 8 to 10 pulses. Add tomatoes, basil, parsley, capers, garlic, salt, and pepper flakes and pulse until cohesive mixture forms, 8 to 10 pulses. Scrape down sides of bowl. With processor running, slowly add oil in steady steam until emulsified, 15 to 20 seconds
Transfer half of pesto to large serving bowl.
2. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and transfer to bowl with pesto. Top with remaining pesto and toss until well combined, taking care not to leave pesto at bottom of bowl. Adjust consistency with reserved cooking water as needed, 1 tablespoon at a time. Season with salt to taste and serve immediately.
→ We strongly recommend using capers packed in salt, which have a more complex flavor. They are available at specialty or Italian markets, or online; rinse very well before using. If unavailable, you may substitute brined capers.
→ If whole blanched almonds are unavailable, use ½ cup plus 2 tablespoons slivered almonds.
→ This dish is at its best when stirred together just before serving.