Rigatoni With Almond And Tomato Sauce - cooking recipe

Ingredients

14 oz rigatoni
14 oz can chopped tomatoes
2 oz fresh basil, plus extra, to serve
2 cloves garlic, crushed
1 None lemon, zested
3 oz flaked almonds, toasted
1/3 cup extra virgin olive oil
None None Parmesan cheese, shaved, to serve

Preparation

Cook rigatoni according to package instructions. Drain, reserving 1 cup of cooking water.
Meanwhile, for the sauce, place tomatoes, basil, garlic, lemon zest and half the almonds in a food processor and chop. With motor running, add oil in a thin, steady stream and process until sauce is almost smooth but still retains some of its texture. Season to taste. Heat in a medium saucepan over low heat. Toss with pasta until well coated, adding a little of the reserved cooking water to loosen, if needed. Sprinkle with extra basil, remaining almonds and Parmesan, to serve.