Fettucine with Basil and Almonds
Rex II Ristorante, Los Angeles
Fettucine with Basil and Almonds
Rex II Ristorante, Los Angeles
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1 pound fresh fettucine 1/3 cup extra virgin olive oil 4 garlic cloves, minced 2 tablespoons fresh bread crumbs 1/4 cup finely chopped natural almonds (1 ounce) 1 1/2 pounds fresh plum tomatoes, peeled, seeded and cut in 1/4 inch strips 1/2 cup coarsely chopped fresh basil salt Directions: Bring a large pot of salted water to a boil over high heat. Stir in the pasta and cook until tender but still firm to the bite, about 4 minutes. Drain and set aside. Meanwhile, in a very large nonreactive skillet, combine 1/4 cup of the oil, the garlic, bread crumbs and almonds and cook over moderate heat, stirring, until the mixture is golden, about 3 minutes. Stir in the tomatoes, basil and the remaining 1 tablespoon plus 1 teaspoon oil and cook for 1 minute to blend. Toss the cooked pasta in the sauce until well coated and heated through, about 2 minutes. Season to taste with salt and serve immediately. Serves 4. |