No-Cook Tomato Sauce with Toasted Almonds
This flavor-packed fresh tomato sauce comes together in just 5 minutes in the food processor, making it perfect for weeknights! I love shaving plenty of salty pecorino romano over top (Parmigiano is also delicious), but feel free to omit the cheese for a vegan version.
Ingredients
- 1 garlic clove peeled
- 1 pound grape tomatoes
- ¾ cup lightly packed basil leaves, divided, plus more for serving
- ½ cup sliced almonds, lightly toasted and cooled
- ⅛ teaspoon red pepper flakes
- Salt and freshly ground black pepper
- ½ cup extra virgin olive oil, plus more for serving
- 1 pound tubular pasta, such as penne or rigatoni
- 2 ounces Pecorino Romano cheese for shaving, plus more for serving
Instructions
- Bring a large pot of water to a boil.
- In a food processor with the motor running, drop the garlic clove through the feed tube to chop. Add the tomatoes, ½ cup of the basil, almonds and red pepper flakes, and season with salt and pepper. Process to a coarse paste. With the motor running, slow drizzle the olive oil through the feed tube until incorporated. Season to taste, and transfer to a large bowl.
- Season the boiling water generously with salt, and cook the pasta until al dente according to the package directions.
- Transfer the pasta to the bowl with the sauce, and season it with salt and pepper. Toss to coat. Using a vegetable peeler, shave the cheese over the pasta. Thinly slice the remaining basil, and add it as well. Toss gently. Serve the pasta warm or at room temperature with another sprinkle of basil. Pass additional cheese at the table.