Best 4 Perciatelli With Roasted Tomato And Almond Pesto Recipes
**Perciatelli with Roasted Tomato and Almond Pesto: A Delightful Symphony of Flavors**
Indulge in a culinary journey with perciatelli with roasted tomato and almond pesto, a dish that tantalizes the taste buds with its vibrant flavors and textures. This delectable pasta dish features perfectly cooked perciatelli, a thick, hollow noodle with a smooth surface, coated in a luscious pesto made from sun-ripened tomatoes, toasted almonds, fragrant basil, and tangy Parmesan cheese. The roasted tomatoes add a delightful sweetness and smoky depth to the pesto, while the almonds provide a nutty crunch. This recipe elevates the classic pesto pasta to a new level of sophistication, making it a perfect choice for a special occasion or a delightful weeknight meal.
**Additional Recipes to Explore:**
1. **Roasted Tomato and Almond Pesto**: Discover the secrets behind crafting the vibrant and flavorful pesto that serves as the heart of this dish. Learn how to roast tomatoes to perfection, toast almonds for maximum aroma, and combine them with fresh basil, Parmesan cheese, and olive oil to create a pesto that will elevate any pasta dish.
2. **Perciatelli Pasta with Zucchini and Pine Nuts**: Embark on a culinary adventure with this lighter variation of perciatelli pasta. Fresh zucchini, toasted pine nuts, and a zesty lemon-herb sauce come together to create a refreshing and flavorful dish that showcases the versatility of perciatelli.
3. **Kale and Sausage Pasta**: Experience a hearty and comforting pasta dish that combines the earthy flavors of kale with savory sausage and a rich tomato sauce. This recipe offers a delightful balance of textures and flavors, making it a perfect choice for a cozy dinner.
4. **Creamy Mushroom and Truffle Pasta**: Indulge in the luxuriousness of this creamy pasta dish infused with the earthy aroma of wild mushrooms and the sophisticated flavor of black truffles. The velvety sauce, made with heavy cream, white wine, and Parmesan cheese, envelops the pasta in a rich and indulgent embrace.
5. **Sun-Dried Tomato and Spinach Pasta**: Delight in the vibrant colors and flavors of this Mediterranean-inspired pasta dish. Sun-dried tomatoes, spinach, and artichoke hearts create a delightful medley of flavors, complemented by a tangy tomato sauce.
6. **Shrimp Scampi with Linguine**: Embark on a culinary journey to the shores of Italy with this classic shrimp scampi recipe. Plump shrimp are sautéed in a flavorful combination of butter, garlic, white wine, and lemon juice, then tossed with linguine pasta to create a dish that is both elegant and comforting.
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO
Provided by Tori Ritchie
Categories Pasta Tomato Roast Vegetarian High Fiber Dinner Almond Summer Family Reunion Low Cholesterol Potluck Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
- Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
- Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl; season with salt and pepper. DO AHEAD: Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
- Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES
Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
- Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
- Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.
Tips:
- To make the perfect roasted tomatoes, choose ripe, flavorful tomatoes. Cherry tomatoes work well, as they have a high sugar content that caramelizes beautifully in the oven. Toss the tomatoes with olive oil, salt, and pepper, and roast them at a high temperature until they are slightly charred and softened.
- For the almond pesto, use a combination of toasted almonds and fresh basil. Toasting the almonds brings out their nutty flavor, while the basil adds a bright, herbaceous note. Use a food processor to combine the almonds, basil, garlic, olive oil, and Parmesan cheese until a smooth paste forms.
- When cooking the perciatelli, be sure to salt the water generously. This will help to flavor the pasta and prevent it from becoming bland. Cook the pasta until it is al dente, or slightly firm to the bite.
- To finish the dish, toss the cooked pasta with the roasted tomatoes, almond pesto, and grated Parmesan cheese. Garnish with additional basil leaves and a drizzle of olive oil.
Conclusion:
Perciatelli with Roasted Tomato and Almond Pesto is a delicious and flavorful pasta dish that is perfect for a weeknight meal. The roasted tomatoes add a sweet and smoky flavor, while the almond pesto provides a rich and nutty flavor. The dish is easy to make and can be customized to your liking. For example, you can add grilled chicken or shrimp for a protein-packed meal. You can also add a pinch of red pepper flakes for a little bit of heat. No matter how you choose to make it, Perciatelli with Roasted Tomato and Almond Pesto is sure to be a hit!
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