Sicilian Pasta With Tomatoes, Garlic & Almonds

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   1. Cook fusilli in boiling salted water, according to package directions.

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   2. While pasta is cooking, make the sauce by putting all the remaining ingredients, except basil, into a food processor. Process until you have a nubby-textured sauce. Just before draining the pasta, remove a cupful of pasta-coking water and add 2T. of it down the funneled the processor as you go. Turn the drained pasta into a warm serving bowl. Pour the sauce on top, tossing to coat ( add a little more pasta-coking water if you need it) and strew with basil leaves.

* Per serving · 4 servings · Values may vary.

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