Rigatoni With Almond And Tomato Sauce

• 14 ounces rigatoni
• 14 ounces chopped tomatoes
• 2 ounces fresh basil plus extra, to serve
• 2 cloves garlic crushed
• 1 lemon zested
• 3 ounces flaked almonds toasted
• 1/3 cup extra virgin olive oil
• 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, basil, garlic, lemon zested, extra virgin olive oil, parmesan cheese shaved

Taken from www.yummly.com/recipe/Rigatoni-with-Almond-and-Tomato-Sauce-1401884 (may not work)