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Ingredients
- 2 3/4 pounds plum tomatoes, cored, halved, seeded
- 7 tablespoons extra-virgin olive oil, divided
- 2 1/2 tablespoons chopped fresh oregano, divided
- 2 unpeeled large garlic cloves
- 5 tablespoons whole raw almonds, divided
- 1/2 teaspoon dried crushed red pepper
- 1 pound perciatelli, spaghetti, or linguine (whole wheat)
- Finely grated Parmesan cheese
- Add: legumes for complete protein, kale for extra veg.
Details
Servings 4
Preparation time 45mins
Cooking time 135mins
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 375°F. Line large rimmed
baking sheet with parchment paper. Place
tomato halves, 2 tablespoons oil, and 1 1/2
tablespoons oregano in large bowl. Sprinkle
with salt; toss. Arrange tomato halves,
cut side down, on baking sheet (drizzle
any remaining mixture from bowl over
tomatoes). Place unpeeled garlic cloves on
prepared baking sheet with tomatoes. Bake
until garlic is tender, about 30 minutes.
Transfer garlic to work surface. Turn
tomatoes over, cut side up. Roast until
tomatoes begin to brown in spots but are
still soft, about 30 minutes longer. Cool
tomatoes on baking sheet.
Meanwhile, spread almonds on small
baking sheet and toast in oven alongside
tomatoes until golden brown, about 10
minutes. Cool.
Peel garlic. Place in processor along
with 2/3 of roasted tomatoes, 4 tablespoons
toasted almonds, and crushed red pepper.
Pulse to coarse puree. With machine
running, gradually add 5 tablespoons oil.
Transfer pesto to bowl; season with salt
and pepper. DO AHEAD: Pesto can be made 1
day ahead. Cover and chill. Place remaining
roasted tomatoes in small bowl; cover and
chill. Store remaining 1 tablespoon almonds
airtight at room temperature.
Chop remaining 1/3 of roasted tomatoes.
Coarsely chop remaining 1 tablespoon
almonds. Cook pasta in large pot of boiling
salted water until tender but still firm to
bite, stirring occasionally. Drain, reserving
1 1/2 cups pasta cooking liquid. Place pesto
in large bowl. Stir in 1/2 cup pasta cooking
liquid. Add pasta and chopped tomatoes;
toss to coat, adding more pasta cooking
liquid by 1/4 cupfuls as needed to moisten.
Season to taste with salt and pepper.
Sprinkle chopped nuts and remaining 1
tablespoon oregano over. Serve, passing
cheese alongside.
Per serving:
691 calories,
25 g fat,
7 g fiber
Nutritional analysis provided by
Bon Appétit
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