Serves 4

1 lb. pasta – Spaghetti or Buccatini
2-3 cloves of garlic, peeled and smashed
1/2 c. blanched toasted almonds
1 c. basil leaves
2-3 ripe firm tomatoes, cored and seeds removed, coarsely chopped
2-4 T. olive oil
2-4 T. hot water
Salt and pepper, to taste

Bring a large pot of salted water to a boil and cook the pasta until al dente.

Meanwhile place the smashed garlic, almonds, and half the basil in a food processor and process until well puréed, then add the chopped tomatoes, the remaining basil, and the olive oil and process again until the sauce is very smooth. If the sauce is too thick, add a little hot pasta water, one tablespoon at a time to bring it to the consistency you desire.

Quickly drain the cooked pasta and turn it into a warmed bowl. Pour the sauce over the pasta and season with salt, a generous grinding of black pepper, and a quick drizzle of olive oil and serve hot.

Nuts not only provide valuable nutrition to any dish they also add wonderful texture and flavor.