Categories: Pasta
Ingredients
- Kosher salt
- 1/2 cup blanched almonds
- 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces
- Fresh black pepper
- 12 oz bucatini
- 2 garlic cloves
- 1/2 cup olive oil
- 1 cup lightly packed fresh basil
- 28 oz can whole San Marzano tomatoes
Directions
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Preheat oven to 450. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season with broccoli with salt and pepper and transfer to a large bowl.
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Add the paste 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. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
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Put the tomatoes and half of their juice in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 tsp salt and 1/2 tsp pepper. Drain the pasta and toss with the sauce.