I wasn't quite sure what to think when I came across a recipe for a fresh tomato blended pasta sauce. But I had a ton of basil left over from my Thao Family Farms CSA box and wanted to do something with very little cooking in this heat. And optimally, as little dishes as possible (even though I don't do dishes in this household).
Don't let the photo fool you, this sauce was fantastic! And required just a food processor and a pot.
Fresh Tomato & Almond Pasta Sauce
Serves 4
2 large cloves of garlic, chopped
1 pint small tomatoes, any kind (I used grape)
1/4 cup sliced or slivered almonds
1/2 cup fresh basil (you can mix basil and parsley)
1/2 tsp kosher salt
1/4 cup grated Parmesan cheese
1/4 olive oil
1/4 cup grated Parmesan cheese
1/4 olive oil
Optional (since you'll need another pan): toast the almonds in a dry pan over low heat until they're golden and smell good. It bring out the flavor of the nuts more and adds to the dish.
Cook pasta according to package directions. While it's boiling, put the tomatoes, almonds, herbs, salt and Parmesan cheese in a food processor and puree. Scrape down the food processor bowl and turn it back on; then slowly drizzle the olive oil into the spout until the sauce comes together. Taste for seasoning and add extra salt, if necessary.
Drain the pasta and toss with the sauce. Garnish with additional Parmesan and shredded basil.
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