Especially when you are the one who does the majority of the cooking, a home-cooked dinner made by someone else can be a truly wonderful thing. This is Mr. R’s current signature recipe — a delicious vegetarian pasta sauce, so savory it almost makes you think you’re having a meat sauce.
I was really surprised the first time he made this. It isn’t a very glamorous recipe and doesn’t look very visually striking. When he told me he was making a pasta sauce out of almonds and sun-dried tomatoes my response was something along the lines of a skeptical, “Really? Well ok…” Oh how wrong I was. This is savory and delicious and something I look forward to having again immediately after eating it. You should make it! Experience this strange and mysterious sauce!
This recipe is very quick. You will have it made in nearly the time it takes the cook the pasta. Mr. R modified the recipe slightly so that it is now entirely vegetarian so you can also enjoy having a meat-free night. It could easily be made vegan by omitting the cheese.
Tomato-Almond “Meat” Sauce
Modified from Spaghetti with Sun-Dried Tomato Sauce
- 1/2 cup almonds
- 1 pound pasta
- 1 cup drained oil-packed sun-dried tomatoes
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 1 tsp dried basil
- Pinch dried oregano
- 1 tsp salt
- 6 Tbsp grated Parmesan cheese
Boil water for pasta. While boiling, toast almonds in a small skillet over medium-low heat for about 7 minutes or until fragrant.
When water is ready, prepare pasta as per package directions. Be sure to set aside 1/2 cup of the pasta cooking water.
Place almonds in a food processor with sun-dried tomatoes, oil, garlic, basil, oregano, and salt. Process about a minute or until blended. Add the 1/2 cup of pasta water to the sauce in the food processor. Pulse until combined.
Add sauce to the pasta, mix, and top with Parmesan cheese.
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