I can’t use up the cherry tomatoes from Beppi’s garden quickly enough. This is my version of a pesto that’s made in Sicily when cherry tomatoes are at their peak, and it’s one of the simplest, most luxurious ways to dress pasta.

The sauce is traditionally made with cherry tomatoes, basil, almonds and garlic.  I’ve deleted the garlic (not a fan of raw garlic), added mint and substituted smoked almonds for plain ones.  No cheese is added to this sauce, but I’m sprinkling on lots of pecorino romano at the table.

To add some green to the dish and take further advantage of the sweet summer zucchini, I’ve sauteed a dice of zucchini and sprinkled it on top.  It’s a beautiful, sweet addition to a bright, summery dish.

Sicilian Tomato Pesto

serves 4

1 lb. spaghetti

2 c ripe cherry tomatoes

1/4 c smoked almonds

15 mint leaves

1/4 c + 2 tbls extra-virgin olive oil

1/2 tsp salt

Place all ingredients except oil in food processor.

Process until a coarse puree forms.

Add oil and process further until pureed and emulsified.

Boil pasta, then toss in mixing bowl with pesto.

For garnish, add sauteed zucchini (optional) with an additional touch of mint.