Pesto alla Trapanese

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. While the pasta is cooking, prepare the pesto. In a food processor, combine the grape tomatoes, basil leaves, garlic cloves, and almonds or pine nuts. Pulse until finely chopped.

3. With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and well combined.

4. Add the diced red chili pepper or red pepper flakes (if using), and season with salt and black pepper to taste. Pulse a few more times to incorporate.

5. Transfer the cooked pasta to a large mixing bowl. Add the pesto sauce and toss to coat the pasta evenly.

6. Serve immediately, garnished with additional basil leaves and a drizzle of olive oil if desired.