Pasta With Roasted Broccoli and Almond-Tomato Sauce

• Kosher salt
• 1/2 cup blanched almonds
• 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces
• Freshly ground pepper
• 12 ounces bucatini or spaghetti
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1 cup lightly packed fresh basil
• 1 28 -ounce can whole San Marzano tomatoes

1. Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
2. Put 2 pieces of foil side by side on a baking sheet.
3. Put the almonds on one piece of foil and the broccoli on the other.
4. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes.
5. Remove the foil with the almonds.
6. Continue roasting the broccoli until tender, about 7 more minutes.
7. Season the broccoli with salt and pepper and transfer to a large bowl.
8. Add the pasta to the boiling water and cook as the label directs.
9. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped.
10. Drizzle in the olive oil and process until blended.
11. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
12. Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed.
13. Add to the bowl with the broccoli mixture and stir to combine.
14. Add 1 teaspoon salt and 1/2 teaspoon pepper.
15. Drain the pasta and toss with the sauce.
16. Per serving: Calories 744; Fat 39 g (Saturated 5 g); Cholesterol 0 mg; Sodium 555 mg; Carbohydrate 82 g; Fiber 12 g; Protein 20 g
17. Photograph by Antonis Achilleos

kosher salt, blanched almonds, broccoli, freshly ground pepper, bucatini, garlic, extravirgin olive oil, fresh basil, tomatoes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-roasted-broccoli-and-almond-tomato-sauce-recipe.html (may not work)