Rigatoni with almond, tomato and basil sauce
Try cooking up this delicious meal of rigatoni with almond, tomato and basil sauce .
INGREDIENTS
375g rigatoni
1 cup (80g) flaked almonds, toasted
400g can diced tomatoes
1 cup basil, plus extra to serve
2 garlic cloves, crushed
grated rind of 1 lemon
1/3 cup (80ml) extra virgin olive oil
shaved parmesan, to serve
METHOD
1. Cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain reserving 1 cup of cooking liquid.
2. Meanwhile, place half of almonds, tomato, basil, garlic and lemon rind in a food processor and process until well chopped. With motor running, add oil in a thin stream. Process until sauce is nearly smooth but still has some texture. Season to taste.
3. Heat sauce in saucepan on low. Toss through pasta until well coated, adding a little cooking liquid if needed to moisten. Serve topped with remaining almonds, extra basil and parmesan.
Tip: Save the syrup from the fruit and store in an airtight container in the fridge. It will keep for several weeks and you can use it to poach fruit for another occasion.
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