Pasta with roasted tomato and almond pesto

By á-5904

Good

Ingredients

• 2 3/4 lb, tomatoes,cores halved and seeded
• 7 T olive oil
• 2 1/2 T oregano,divided
• 2 unpeeled garlic cloves
• 5 T whole raw almonds, divided
• 1/2 tsp. Crushed pepper
• 1 lb. pasta
• grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 f. Line a large baking sheet with parchment paper. Mix tomatoes with 2 T oil and 1 1/2 T oregano.sprinkle with salt and place cut side down on the baking sheet along with garlic. Bake till garlic is tender about 30 minutes. Remove garlic.turn tomatoes over and cook 30 minutes more. Remove and cool in pan.
Spread almonds on a smail baking sheet and toast in oven alongside tomatoes until golden for 10 minutes. Cool.
Peel garlic and place with 2/3 tomatoes, 4 T almonds and crushed red pepper. Pulse to a coarse purée. With machine running, gradually add 5 T oil. Transfer to a bowl. This can be made ahead. Remove tomatoes to a small bowl and the remaining almonds in another bowl.
Chop remaning tomatoes. Chop remaining 1 T almonds.
Cook pasta,reserve 1/2 of cooking water,drain.
Place pesto in a a large bowl, add the cooking water,mix. Add pasta and tomatoes. Toss. Add 1/4 cupfuls as needed.season with slat and pepper. Sprinkle with chopped nuts and remaining oregano.