Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)

Ingredients

• ¾ cup blanched slivered almonds
• 12 ounces gemelli or other short pasta
• Kosher salt and ground black pepper
• 4 medium garlic cloves, smashed and peeled
• ½ cup lightly packed fresh basil, torn if large
• 2 pints cherry tomatoes, divided
• 6 tablespoons extra-virgin olive oil, divided, plus more to serve
• 3 ounces crusty white bread, torn into rough ½-inch pieces (about 1¾ cups)

Instructions

1. 1. Toast the almonds. Cook pasta until al dente, reserving some cooking water.
2. 2. Process most almonds with garlic and salt. Add basil and half the tomatoes; pulse. Add remaining tomatoes and part of the oil and pulse until roughly broken up.
3. 3. Toss sauce with pasta and cooking water, then rest. Cook torn bread with remaining oil until crisp. Top pasta with croutons and remaining almonds; drizzle with additional oil.