Description
This vibrant Sicilian-inspired pasta combines ripe tomatoes, fresh basil, and toasted almonds for a creamy, sun-soaked twist on classic pesto. Quick and easy, it’s the perfect weeknight meal that’s bursting with flavor!
Ingredients
Scale
- 1 pound ripe tomatoes – sweet varieties like Campari, cherry, or Sun Golds work best
- 1 large handful fresh Italian basil leaves
- 5 garlic cloves, peeled
- 1 cup almonds – lightly toasted or use store-bought roasted almonds
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt, or to taste
- A pinch of red pepper flakes (optional, for a little heat)
- 1 lb spaghetti (or your favorite pasta shape)
Instructions
Step 1: Make the Tomato Pesto Sauce
To a Vitamix or food processor, add the following ingredients:
- Fresh tomatoes
- Italian basil leaves
- Garlic cloves
- Lightly toasted or roasted almonds
- Extra virgin olive oil
- Kosher salt
Blend until the mixture becomes a slightly creamy, pink-toned sauce. You’ll still see a bit of texture from the almonds — that’s exactly what you want, not a perfectly smooth purée.
Step 2: Cook the Pasta
- Bring a large pot of water to a boil and cook 1 lb of pasta (spaghetti or your favorite shape) according to package directions.
- Before draining, reserve about 1/2 cup of the pasta water to help loosen the sauce later, if needed.
- Drain the pasta and return it to the pot or a serving bowl.
Step 3: Combine and Serve
- Add the tomato pesto sauce to the hot pasta and mix well.
- If the sauce is too thick, stir in a little of the reserved pasta water until it reaches your desired consistency.
- Use as much or as little sauce as you like — this depends on your pasta shape and personal taste.
Notes
Storage & Serving Tips
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 1 week.
- It’s also delicious as a spread for sandwiches or wraps, especially with grilled vegetables.
- Cook Time: less than 30 minutes
- Cuisine: Italian