Perciatelli with Roasted Tomato and Almond Pesto


  • Perciatelli are long hollow strands of pasta. Spaghetti and linguine make fine substitutes.
  • 1 pound perciatelli, spaghetti, or linguine
  • ½ teaspoon dried crushed red pepper
  • 2 large garlic cloves
  • Parmesan cheese, freshly grated
  • 2 ½ tablespoons fresh oregano
  • 2 ¾ pounds plum tomatoes
  • + 2 more ingredients
    • 5 tablespoons whole raw almonds
    • 7 tablespoons extra-virgin olive oil

Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes)....

View full recipe at Epicurious


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