Ingredients
Scale
- 1 to 1 1/3 lb. fresh garden tomatoes (whatever tomatoes you’ve got ripe from the garden) … or substitute canned tomatoes in a pinch
- Gnocchi or pasta or zucchini noodles
- 1 cup almonds – skins on are fine – toast them a little to bring out the flavor!
- 2 fresh garlic cloves, peeled
- 1 cup (slightly packed) fresh basil leaves
- 1 small chunk of hot pepper or 1/4 teaspoon Red Pepper Flakes
- Salt and freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan (or Pecorino) Cheese
Instructions
- Fill a large saucepan with water and heat to boiling. Put each tomato in the boiling water for about 20 sec, then remove from water. When the tomatoes are cool enough to touch, pull the peels off the tomatoes and cut the cores out and cut them into chunks. Weigh them after you’ve peeled/cored them. Put your tomato chunks in the blender.
- Once you’ve got enough tomatoes for your sauce, start your pasta or gnocchi cooking in the boiling water.
- Put the tomatoes in a blender with the rest of the ingredients. Blend until smooth.
- When the pasta is done, toss it with some of the sauce. Garnish with fresh shredded parmesan and basil (and capers, if you like). Put the rest of the sauce in a covered jar in the fridge for later.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.