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.
Ingredients
16 toasted whole almonds
Kosher salt
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
Preparation
Step 1
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.
Step 2
Gently incorporate olive oil by pulsing it into the sauce, followed by the cheese. Season with salt and pepper to taste.
Step 3
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.
Step 4
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.
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