Rigatoni With Almond And Tomato Sauce

1. 1

   Cook rigatoni according to package instructions. Drain, reserving 1 cup of cooking water.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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