Try cooking up this delicious meal of rigatoni with almond, tomato and basil sauce .
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.