About the Recipe
This dish is just as good served at room temperature as it is warm. It is great alone as a main course or alongside grilled chicken or sausages. We love the alternative to basil as the main focus of this sauce. There is a lovely umami taste to the sauce.
16 toasted whole almonds
4 cloves garlic
½ cup Italian parsley
½ cup basil leaves
1lb fresh cherry tomatoes or one 28oz can whole peeled tomatoes, liquid drained
1lb Etto Dried Casarecce Pasta
6oz good quality olive oil
¼ cup grated parmesan
¼ cup grated pecorino romano
Freshly ground pepper
Flaky sea salt, for serving
In a food processor, add almonds and a pinch of salt. Pulse until a coarse paste forms. Add the garlic and blend into the paste. Then add the parsley and basil and blend to combine, followed by the tomatoes.
Gently incorporate olive oil by pulsing it into the sauce, followed by the cheese. Season with salt and pepper to taste.
Meanwhile, bring 4 quarts of water with 1tbl kosher salt to boil in a large pot. Cook casarecce to al dente according to package directions. Drain pasta reserving about ½ cup starchy cooking water.
Transfer sauce to a large bowl. Add pasta and toss to coat, adding pasta water if necessary to loosen up the sauce. Divide among bowls and garnish with more herbs, salt, and cheese.