Ingredients
1clovegarlic
1½cupsflat leaf parsley,thick stems removed, lightly packed
¾tspsalt
1cupolive oil
1cupunsalted almonds,blanched
¾lbspaghetti
2plum tomatoes
Preparation
In a food processor, puree the garlic and parsley with salt. With the machine running, add the olive oil in a thin stream.
Add the almonds and pulse to chop.
In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done.
Reserve ½ cup of the pasta water.
Drain the spaghetti and toss with ¼ cup of the reserved pasta water, the pesto, and the tomatoes.
If the sauce seems too thick, add more of the reserved pasta water.
