Almond Basil Tomato Pasta

Today I sing the praises of the food processor. It's so useful...pestos, hummus, mmhhmm. For real, this is the third day in a row that I've lugged it out of the cupboard. Today's use was to puree some of the pasta sauce which instantly makes the sauce thicker & creamier (without cream). For all of the cooking I've done, I don't usually make traditional-ish pasta sauces like the kind with tomatoes in them. But this recipe is a keeper, & I'm eager to try the leftovers tomorrow after the sauce has had time to sink into the pasta.

Almond Basil Tomato Pasta
Adapted (slightly) from Cookwise by Shirley O. Corriher

3/4 cup sliced almonds
1 tablespoon butter
1 large onion, finely chopped
1 tablespoon fresh thyme (or 2 teaspoons dried)
1 bay leaf
1/2 teaspoon fennel seeds, crushed
1 teaspoon red pepper flakes
3 tablespoons olive oil
3 garlic cloves, minced
28oz can whole tomatoes, roughly cut tomatoes with kitchen shears
1 pound dried penne pasta
3 tablespoons vodka
zest of 1 lemon
bunch of basil leaves, cut into slivers
salt & pepper

1. Preheat oven to 350°F. Spread sliced almonds on baking sheet, & toast until lightly browned, about 10 minutes. (Be careful! They can burn quick!)

2. Stir toasted almonds & butter together to coat. After the almonds have cooled, grind them in a food processor until almost paste-y. Leave in food processor for later step.

3. Heat olive oil on medium heat in large sauce pan. Saute onion, thyme, bay leaf, fennel seeds, red pepper flakes, salt, & pepper until onions are soft. Add garlic, & cook 1 minute. Add tomatoes, & simmer for 10 minutes, stirring occasionally. Remove bay leaf.

4. Cook pasta according to package directions. Drain, but do not rinse.

5. Add 1/2 cup of tomato sauce to food processor with almonds in it, & blend for several seconds. Add another 1/2 cup, & blend until smooth. Return puree to sauce pan, & stir to combine.

6. Add vodka & lemon zest to sauce, & bring to boil. Turn off heat, & add basil.

7. Combine pasta & sauce. Let sit at least 1 minute before serving. Top with parmesan cheese (of course).

Makes at least 4 servings.