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Rigatoni with almond, tomato and basil sauce

Aug 27, 2013 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Rigatoni with almond, tomato and basil sauce
  • 375 gram rigatoni
  • 400 gram can chopped tomatoes
  • 1 cup basil, plus extra to serve
  • 2 clove garlic, crushed
  • 1 lemon, rind grated
  • 1 cup (80g) flaked almonds, toasted
  • 1/3 cup (80ml) extra virgin olive oil
  • shaved parmesan, to serve

Method

Rigatoni with almond, tomato and basil sauce
  • 1
    Cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1 cup of cooking water.
  • 2
    Meanwhile, place tomato, basil, garlic, lemon rind and half of almonds in a food processor and process until well chopped. With motor running, add oil in a thin, steady stream and process until sauce is almost smooth but still retains texture. Season to taste.
  • 3
    Transfer sauce to a medium saucepan on low heat. Toss through pasta until well coated, adding a little reserved cooking water to loosen, if needed. Serve pasta topped with extra basil, remaining almonds and parmesan.

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