- 1 lb. Roma tomatoes
- ½ cup slivered almonds
- 3 cloves garlic, peeled
- 3 oz. Parmesan cheese, grated (about 1 cup)
- 1/2 cup packed fresh basil
- ½ tsp. sea salt
- ¼ cup extra-virgin olive oil
- 1 lb. linguine
Bring a large pot of water to a boil and add a big pinch of salt. Prepare an ice bath by placing a few handfuls of ice in a large bowl with cold water.
Use a paring knife to cut a small “x” in the tip of each tomato. When the water is boiling, drop the tomatoes in and return to a boil. Boil for 30 seconds, then use a slotted spoon to transfer each tomato to the ice water. Turn off the heat under the pot of water; save for cooking the pasta later.
When the tomatoes are cool enough to handle, strip off the skin and discard. Cut each in half, then squeeze out the seeds and pulp. Place the tomato halves in a food-processor bowl.
Place the almonds in a pan over medium heat. Toast for about five minutes, stirring frequently, until lightly golden. Transfer to a bowl to cool, then add to the processor with the tomatoes.
Add the garlic, Parmesan, basil, and salt, and process until combined. With the machine running, drizzle in the olive oil and process until you have a smooth pesto.
Return the pot of water to a boil and cook the pasta according to package directions. Drain well, then return the pot to the stove over medium-low heat. Place the drained pasta back in the pan, add the pesto, and toss until the pasta is coated. Heat until the pesto is warmed through, then serve.
For more ideas to prepare your seasonal abundance of tomatoes, see “6 Summer Tomato Recipes.”
Photography by: Terry Brennan; Food styling: Betsy Nelson
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