- 1/2 c of whole almonds, roasted just until browning.
- 2-3 cloves of garlic, minced or microplaned.
- 1 regular 15 0z can of chopped tomatoes (the best brand please) or an equivalent of fresh tomatoes, peeled and seeded.
- 2/3 or so C of sun-dried tomatoes. These can be dried, or stored in olive oil. Chopped.
- 1/4- 1/3 c EVOO depending on how your sun-dried tomatoes are stored.
- a tsp or so of hot pepper flakes
- salt and pepper
- 1/2 c of excellent quality Parmigiano Reggiano grated.
- 1/2 c fresh basil
- pasta of your choice, about a pound
- Dump your almonds in a food processor.
- Add the garlic, and tomatoes.
- Whirr and slowly drizzle in the olive oil as it whirrs.
- Add hot pepper flakes, salt and pepper and cheese, and just pulse a couple of times to mix.
- Cook the pasta.
- Pour the sauce over the pasta and gently toss.
- Add a handful of chopped fresh basil on top.
- Serve with more grated cheese.
NOTES: This dish depends in large part on using the best ingredients. Roasting whole almonds makes a big difference. The better pastas are those with nooks and crannies to catch and hold the sauce. Make sure your almonds are chopped well enough that they aren’t chunky. The basil must be fresh…Dried is a waste of time.
SOURCE: Sherry Peyton