Rigatoni With Almond And Tomato Sauce

• 14 oz rigatoni
• 14 oz can chopped tomatoes
• 2 oz fresh basil, plus extra, to serve
• 2 cloves garlic, crushed
• 1 None lemon, zested
• 3 oz flaked almonds, toasted
• 1/3 cup extra virgin olive oil
• None None Parmesan cheese, shaved, to serve

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

rigatoni, tomatoes, fresh basil, garlic, lemon, extra virgin olive oil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/27837 (may not work)