Rigatoni with Almond, Tomato and Basil Sauce

I don’t remember where I got this recipe, possibly from someone on this board. If I got it here, I want to thank whoever posted it.
I made this on Sunday as part of an anniversary dinner and everyone loved it.

Servings: 4

375g rigatoni
1 cup (80g) flaked almonds, toasted
400g can diced tomatoes
1 cup basil, plus extra to serve
2 garlic cloves, crushed
grated rind of 1 lemon
1/3 cup (80ml) extra virgin olive oil
shaved Parmesan, to serve

  1. Cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain reserving 1 cup of cooking liquid.
  2. Meanwhile, place half of almonds, tomato, basil, garlic and lemon rind in a food processor and process until well chopped. With motor running, add oil in a thin stream. Process until sauce is nearly smooth but still has some texture. Season to taste.
  3. Heat sauce in saucepan on low. Toss through pasta until well coated, adding a little cooking liquid if needed to moisten. Serve topped with remaining almonds, extra basil and Parmesan.

sounds awesome especially since it has basil in it.

It has a great fresh taste since the sauce is only warmed and not really cooked. For the party I made the sauce the day before, refrigerated it and warmed it while the rigatoni cooked. So easy!