| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1/2 cup blanched almonds
- 1 cup lightly packed fresh basil
- 1 28-ounce can whole San Marzano tomatoes
- 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces
- 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces
- Freshly ground pepper
- 12 ounces bucatini or spaghetti
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
Instructions
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl.
- Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
- Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce.
Nutrition Facts
| Calories | 744 |
| Total Fat | 39 grams |
| Saturated Fat | 5 grams |
| Sodium | 555 milligrams |
| Carbohydrates | 82 grams |
| Dietary Fiber | 12 grams |
| Protein | 20 grams |
| Calories | 744 |
| Total Fat | 39 grams |
| Saturated Fat | 5 grams |
| Sodium | 555 milligrams |
| Carbohydrates | 82 grams |
| Dietary Fiber | 12 grams |
| Protein | 20 grams |
Reviews
This was a lovely sauce, I did notice after putting all of the tomatoes into a blender (magic bullet) that I should have kept a few out to dice and mix in for a little more texture. But all in all it was very enjoyable and can be done with a blender quite easily as well.
It probably would have been better if my food processor could have gotten a creamy texture out of the almonds, sounds like. Otherwise, I appreciated the interesting twist on classic recipe, and will try it again.
This is a great alternative to typical sauce. A great surprise. Really nice summer pasta because it’s not too heavy. Of course, we topped it with freshly grated park, which was great.
Is the 744 calories per serving an error?
This was good but the picture does not match the recipe at all. I think that heating the garlic briefly in hot oil and pouring it over fresh tomatoes might yield a fresher taste. I will try that next time.
I am six months pregnant and so hungry by the time I get home from work. This recipe was PERFECT for my family and took no time to make. I really love the flavor of this sauce and how good the ingredients are for my growing peanut : Definitely making this again, love it!
Just made this dish for dinner tonight and it was a smash hit! The almonds in the sauce make it practically creamy, cheese not needed (but added anyways!. Very easy to make, as long as you have a functional food processor. Used wheat pasta instead of regular but I doubt that changed the flavor much. 2 cloves of garlic was plenty. The sauce was light in ingredients but had tons of flavor. I will definitely be making this again!
This pasta is delicious! Easy to make and I will definitely make it again – maybe for company next time!
This was great! The almonds give this dish a creaminess that you might taste and expect to be cheese or cream. Flavorful, light, and healthy, and quick to make. Will make this again.