Pasta With Roasted Broccoli and Almond-Tomato Sauce

Ingredients

• 1 cup lightly basil fresh packed
• 0.5 cup blanched almonds and 
• 1 head broccoli cut into 1 1/2-inch pieces
• 12 ounces bucatini pasta 
• 28 ounce canned tomatoes whole canned
• 2 cloves garlic 
• 4 servings kosher salt 
• 0.5 cup olive oil extra-virgin
• 4 servings pepper freshly ground

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot
• aluminum foil

Directions

1. Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet.
2. Put the almonds on one piece of foil and the broccoli on the other.
3. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes.
4. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl.
5. Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped.
6. Drizzle in the olive oil and process until blended.
7. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
8. Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed.
9. Add to the bowl with the broccoli mixture and stir to combine.
10. Add 1 teaspoon salt and 1/2 teaspoon pepper.
11. Drain the pasta and toss with the sauce.
12. Photograph by Antonis Achilleos