Fettuccine with Basil and Almonds

By aiati

Recipe courtesy of Odette Fada, from Food and Wine Books, Pasta

Ingredients

• 3/4 pound fettuccine
• 5 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh bread crumbs
• 1/4 cup finely chopped almonds
• 1 1/2 pounds tomatoes, about 3, peeled, seeded and cut into 1/4-inch strips (3 cups)
• 1/2 cup chopped fresh basil
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper

Preparation

Step 1

1. In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.

2. Meanwhile, in a medium frying pan, heat, 3 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the bread crumbs and almonds and cook until the mixture is golden, about 3 minutes.

3. Stir in the remaining 2 tablespoons oil, the tomatoes, basil, salt and pepper and cook for 1 minute.

4. Drain the pasta. Toss it with the sauce.