Tomato & Almond Bucatini

Pasta, tomatoes, almonds, what is there not to love? Born as a combination of my two joys, unctuous slippery tomato pasta and romesco sauce… a hybrid that stands the test of time…

You can watch the video here

Who doesn’t love a sumptuous plate of pure comfort?

pasta, tomato pasta, vegan pasta, romesco, easy meals, healthy meals, healthy fats, protein recipes

Author: Suze Morrison

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Tomato & Almond Bucatini

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Pasta, tomatoes, almonds, what is there not to love? Born as a combination of my two joys, unctuous slippery tomato pasta and romesco sauce… a hybrid that stands the test of time…

Ingredients

• 700g Tomatoes, roasted
• 150g Almonds, roasted
• 1 ½ tbsp Chopped Basil
• 50g Olive Oil
• 1 tsp Red Pepper Flakes
• 1tsp Smoked Paprika
• 2 Garlic Cloves, minced
• Half Lemon, juiced
• 1tbsp Sherry Vinegar
• Pinch salt
• Cracked Black Pepper
• 400g Dried Bucatini
• Parmesan to serve

Instructions

1. For the sauce, add all the ingredients apart from the pasta to a blender and blend to a paste. Taste and adjust the seasoning, adding more lemon, salt or pepper to your taste. Set aside.
2. Bring a pan of salted water to the boil and cook the pasta until al dente, reserve a cup of the pasta water before draining. Gently heat the sauce and add the pasta with enough cooking water to coat.
3. Divide between two bowls, top with grated parmesan and serve immediately.

https://gourmetglow.co.uk/videography/v/tomato-almond-pasta

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