INGREDIENTS
1 pound pasta
1 TBSP salt, divided
1/4 cup toasted almonds
1 pound cherry tomatoes, cut in half
1 cup basil
1/2 cup sage
1/2 cup Italian parsley
2 garlic cloves
1 tsp Buona Cucina Calabrian chili pepper flakes
1/3 cup pecorino cheese
DIRECTIONS
Cook pasta according to directions (unless using fresh pasta, wait until end) / reserve 1 cup pasta water / TIP: salt your water!
Combine the almonds, tomatoes, herbs, garlic, salt, and red pepper into a food processor.
Pulse ingredients until combined and then slowly pour the EVOO into the processor until ingredients emulsify. Keep pulsing until the oil is complexity added into the sauce and it appears smooth.
Transfer mixture to bowl and add pecorino.
Add pasta to bowl and too to coat, adding 1/2 cup cooking liquid 2 TBSP at a time.
Top with herbs, drizzle of EVOO, and flakey sea salt if desired
Makes 4 servings.
Recipe by Chef Brianna Lyle