Description

This is the perfect meal to serve on Meatless Mondays or just on a busy weeknight when time is so precious. You'll be surprised as the amazing sauce. It can also be served as a side dish. Serve it with a salad and garlic bread, if desired.

Ingredients

• 1/4 c. slivered almonds, toasted for extra flavor*
• 10 - 12 oz. cherry or grape tomatoes (about 2 - 3 c.)**
• 1/2 c. packed fresh basil leaves
• 1 medium garlic clove, chopped
• 1/2 t. red wine vinegar
• pinch of red pepper flakes
• 3/4 t. kosher salt
• 1/3 c. extra-virgin olive oil
• 1 lb. linguine or spaghetti pasta
• 1/2 c. freshly grated Parmesan cheese, plus more for serving, if desired
• fresh basil, for garnish

Steps

1. In a large pot of well salted boiling water, cook pasta according to package directions.
2. While pasta is boiling, toast the almonds in a non-stick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
3. In a food processor, combine toasted almonds, tomatoes, 1/2 c. basil, garlic, red wine vinegar, red pepper flakes and salt; process for 1 minute. Scrape down the sides of the bowl; process until mixture is mostly smooth with small bits of almonds. With the food processor still running, slowly pour in the olive oil; mix for 20-30 seconds; set aside.