Monday, October 4, 2010

Linguine with Roasted Tomato and Almond Pesto

I scribbled this down from a Bon Appetit magazine (I think) while waiting for my dinner date to come pick me up in San Francisco. The only major change I made to this was to slow roast the tomatoes overnight. It seemed much less maintenance than the original. This comes together quite easily and quickly (except for the slow roasting) and was delicious.

Linguine with Roasted Tomato and Almond Pesto (adapted from Bon Appetit)

1.25 kg tomatoes, halved
7 tbsp extra virgin olive oil
2 1/2 tbsp fresh oregano
2 garlic cloves
5 tbsp almonds
1/2 tsp dried pepper
450g linguine
salt and pepper to taste

1. Place tomato halves cut side up on a baking dish lined with parchment paper. Drizzle with 2 tbsp olive oil and sprinkle with 1 1/2 tbsp oregano, salt, and pepper. Add garlic to sheet, unpeeled. Bake at 225F overnight or until well-dried.
2. Toast almonds (and if desired, reheat tomatoes) at 350F for 5 - 10 minutes being careful not to burn them.
3. Cook pasta according to package directions, reserving 1/2 cup cooking water.
4. While the pasta is cooking, in a food processor, blend peeled roasted garlic, 2/3 of tomatoes, 4 tbsp almonds, and dried pepper flakes. Add 5 tbsp oil and season to taste.
5. Chop remaining tomatoes and almonds.
6. Add reserved 1/2 cup pasta water to the pesto and mix well.
7. Toss drained pasta with the pesto, chopped tomatoes and almonds, and parmesan cheese to taste.

No comments:

Post a Comment