Name: Pasta With Roasted Broccoli and Almond-Tomato Sauce
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1/2 cup blanched almonds; 1 cup lightly packed fresh basil; 1 28-ounce can whole San Marzano tomatoes; 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces; 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces; Freshly ground pepper; 12 ounces bucatini or spaghetti; 2 cloves garlic; 1/2 cup extra-virgin olive oil

Directions

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl.
Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

On Tonight

Pasta With Roasted Broccoli and Almond-Tomato Sauce

Categories:

More from: