Print This Recipe Written by Chacha on Jun 8th, 2012 in Almonds, Broccoli, Cheese, Herbs, Meatless Main Dish, Meatless Sauces, Olive oil, Pasta, Recipe, Tomatoes | No Comments


  • 1/2 cup blanched almonds
  • 1 head broccoli, florets and peeled stems, cut into 1 1/2-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound good-quality spaghetti
  • 4 large cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 2/3 cup lightly packed fresh basil leaves
  • 1/3 cup lightly packed fresh Italian flat-leaf parsley (leaves only)
  • 1 (28-ounce) can whole good-quality tomatoes, drained, liquid reserved
  • 1 cup liquid from tomatoes
  • Freshly grated Parmigiano Reggiano cheese, to taste


Preheat the oven to 450 degrees F.

Line a baking sheet with foil and set aside.

Bring a large pot of salted water to a boil.

Arrange almonds in a single layer on prepared baking sheet. Roast until almonds are lightly toasted, about 7 minutes. Transfer almonds to a bowl and set aside.

Place broccoli on the foil lined baking sheet. Place in the oven. Roast until tender, about 12 to 15 minutes. Season the broccoli with salt and pepper and transfer to a large bowl. Set aside.

Add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Meanwhile, pulse the almonds in a food processor until finely chopped. With the motor running add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth. Transfer almond mixture to the bowl with the broccoli.

Place the tomatoes and the 1 cup of their liquid in the food processor. Pulse until pureed. Add pureed tomatoes to the bowl with the broccoli mixture. Stir to combine. Add 1 teaspoon salt and 1/2 teaspoon black pepper.

Drain the pasta. Toss with the sauce and sprinkle with cheese. Serve.

Leave a Reply