Sicilian Rigatoni Pasta with Almonds and Anchovies
Description
Looking for a new recipe for meatless Mondays, but want one that is quick and simple to make? Look no further, this is it. It's a 30 minute meal that is inexpensive to make and follows a healthy Mediterranean diet. Tip, don't skip the anchovy paste. It ad
Ingredients
1 lb. rigatoni
1/2 c. good quality grated Parmesan cheese
3/4 c. raw or roasted almonds
12 roasted garlic cloves, or 3 raw cloves
2 red chili peppers, stemmed and rough chopped, seeds and all (red jalapenos)
1 large handful fresh basil leaves
2 T. anchovy paste (or 4 whole anchovies) (Don't omit-it adds a special flavor)
1 heaping c. cherry tomatoes
big handful pitted green olives (or black olives if preferred)
olive oil
Garnish: grated Parmesan cheese, baby basil leaves, several roughly chopped olives, freshly ground black pepper
Directions
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Cook rigatoni al dente, just shy of the package time, about 12 minutes.
While cooking pasta, put cheese, almonds, garlic, peppers, basil and anchovies into a food processor; pulse until well combined, about 20 pulses. Add tomatoes and olives; continue pulsing until everything looks evenly chopped, about another 20 pulses. Add a 'glug' of olive oil; pulse 1-2 times. There should be a nice, loose pesto. Season to taste with some salt and pepper.
Drain pasta, reserving 1 cup of the cooking liquid. Toss pasta with lots of pesto, maybe not needing all of it.
Serve hot, garnished with grated cheese, baby basil leaves, a few more rough chopped olives and lots of freshly ground pepper.
6 servings.
*If cooking for 1-2, store the pesto in a jar in the refrigerator and use as needed. It will keep at least 1 week, tightly covered.