Ingredients
- Handful of almonds, lightly toasted
- Bunch of fresh basil
- 1 large clove garlic
- Pinch of crushed red-pepper flakes
- Extra virgin olive oil
- 2 handfuls of cherry tomatoes
- Salt and pepper
- 1 pound spaghetti
- Parmigiano-Reggiano cheese, grated.
- Put the almonds, basil, garlic, and red pepper flakes in a food processor and blend while drizzling in about half a cup of olive oil.
- Add the tomatoes and blend until nearly incorporated. The sauce should look like bolognese -- thick and hearty, a reddish yellowish orange. Season to taste with salt and pepper.
- Boil spaghetti. Just before it's done, take out about one cup of the cooking pasta water. Drain pasta.
- Place sauce in a large serving bowl and add some of the pasta water and stir until smooth.
- Add pasta and toss till coated. Toss with lots of P-R cheese.
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