PREP TIME:0 hours 15 mins
TOTAL TIME:0 hours 30 mins
1 lb. heirloom plum tomatoes (about 5)
1/4 c. extra virgin olive oil
Kosher salt and black pepper
12 oz. whole wheat spaghetti
2 cloves garlic, crushed
3/4 tsp. crushed red pepper
1/4 c. roasted almonds, coarsely chopped
1/4 c. chopped fresh basil
2 tbsp. chopped fresh parsley
1 oz. ricotta salata, shaved with peeler (about 1/2 c.)
- Finely chop 4 tomatoes; transfer to large bowl with olive oil and 1/4 teaspoon salt.
- Cook spaghetti as label directs. Reserve 1/4 cup cooking water; drain pasta.
- Meanwhile, chop remaining tomato. Place in food processor along with garlic, red pepper, 3 tablespoons almonds and 1/2 teaspoon salt; puree until smooth. Stir into bowl with tomatoes.
- Add cooked spaghetti, basil and parsley; toss, adding some reserved pasta water if needed. Divide pasta among serving bowls. Top with cheese and remaining almonds.