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116
116
Pasta Ribbons Dressed with a
Roasted Tomato and Basil Pesto
Preheat oven to 500 degrees.
2 pounds plum tomatoes, cored,
halved, and seeded
Arrange the tomatoes in an ovenproof sauté pan. Brush
with 2 tablespoons of the olive oil and sprinkle gener-
ously with salt. Bake for 15 minutes, and then place
under the broiler for 6 minutes.
½ cup plus 2 tablespoons olive oil,
divided
5 teaspoons sea salt, plus extra
for seasoning tomatoes
½ cup garlic cloves
¾ cup blanched almonds, sliced
Heat the remaining ½ cup of olive oil in a large sauté
pan over medium heat. Add the garlic and reduce the
heat to low. Cook until tender, about 15 minutes. Add
½ cup of the almonds. Cook until browned, 3 to 5 min-
utes. Remove from the heat. Add the basil and pinch of
salt and pepper. Let sit 5 minutes. Transfer to the bowl
of a food processor; add the tomatoes and ½ cup of the
pecorino cheese and puree. Return tomato-basil sauce
to the sauté pan and keep warm over low heat.
2 cups fresh basil leaves, loosely
packed
Freshly ground pepper and salt,
to taste
¾ cup pecorino Romano,
freshly grated
1 pound dry linguine
Bring 5 quarts of water and the 5 teaspoons of salt to a
boil in a large stockpot over high heat. Add the pasta
and cook until al dente. Transfer to a colander to drain,
reserving 1 cup of the cooking water. Add the pasta to
the sauté pan with the warm tomato pesto and toss to
mix well. If the pasta sticks together because the sauce
is too thick, add the reserved water, ¼ cup at a time.
Transfer to a serving dish and sprinkle with the re-
maining almonds and pecorino cheese.
.
YIELD
,
Serves 6
