• 1 can (28oz) San Marzano tomatoes
  • ½ cup blanched whole almonds
  • 2 cloves garlic, microplaned
  • ½ Cup extra virgin olive oil
  • 1 ounce Parmigiano cheese, grated
  • 40-50 leaves basil
  • 2 big pinches kosher salt
  • 1 pound dry rigatoni pasta

Passo a passo

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place almonds on a small sheet tray and place it in the oven for 10 minutes. Remove and allow to cool.
  3. In a food processor, grind almonds, basil, 1 pinch salt, and the olive oil.
  4. Once blended add the tomatoes, cheese, and garlic. Puree until smooth. Taste and adjust seasoning with salt if needed.
  5. In a large stockpot bring heavily salted water to a boil.
  6. Drop in pasta and cook until al dente. Drain pasta, reserving some of the cooking water.
  7. Place the noodles in a large bowl and toss with pesto sauce while still hot. Adjust the consistency with reserved pasta water and olive oil. Serve and top with freshly grated parmesan cheese.