Pasta with tomatoes, toasted almonds and basil
The wife fixed this dish last night and my family loves it. All amounts are optional for the amounts you want. The amounts shown serve 6.
In a medium skillet toast sliced almonds with a TBLS of olive oil until brown, don't burn. Use enough almonds to cover the skillet.
Cook a package of pasta of choice in well salted water. We like whole wheat shells for this one as the shells will collect the chopped tomatoes and whole wheat has more flavor.
Chop tomatoes into quarter inch cubes. (approx size of cherry tomato's sliced 4 times) We used about 12 sungolds, 12 black cherry and 2 red tomatoes, but go crazy with however many you like and whatever types you like.
Chiffonade about 20 basil leaves that are medium in size.
Mix tomatoes, basil and a couple of cloves of minced garlic with a TBLS of olive oil
Drain pasta, reserving the last cup of pasta water.
Put tomato mixture on pasta, mix with reserved water to make a "sauce" and blench the tomato flavors into the pasta. Let sit for 5 minutes before serving.
As you plate, add some fresh basil leaves, ground pepper and grated parmigiana reggiano.
Simple, fresh, light and shows off those amazing heirloom flavors. Hope you like it.
Dewayne Mater
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