Pasta with Roasted Broccoli and Almond Tomato Sauce

This week I am cooking from some Food Network recipes so most of these links you will be able to find online. Here is the original recipe: Pasta with Roasted Broccoli and Almond Tomato Sauce. 

If you haven't roasted vegetables you should start - because roasting them brings out a sweet and depth of flavor you wouldn't have just by sauteing them in a pan, etc. This recipe is almost a take on a chunkier pesto with tomatoes and is really bursting with flavor. The meal will make enough for 6 and I went ahead and made the full amount so I had some leftovers to bring to work for lunch. You can substitute regular spaghetti or any kind of pasta really but I used the bucatini because it's hollow, fat spaghetti and it's fun to eat to me for some reason. I find it at World Market or Target and buy it when I'm there so I have it on hand when I have a recipe I want to use it. That way I don't have to make a special trip to one of those stores to get it. But like I said you can use any kind of pasta you want!

I was somewhat apprehensive about both the combination of ingredients and the preparation in this recipe, but I was pleasantly surprised how yummy it turned out! I changed up some of the ingredients and steps from the original recipe and here is how I made it...

ingredients
• kosher salt and pepper, crushed red pepper flakes
• 1/2 cup whole roasted & salted almonds
• 2 heads fresh broccoli, florets and a bit of stem, cut int 1 1/2" pieces
• 12 oz bucatini
• 2 large cloves garlic
• 1/2 cup olive oil
• 1 cup fresh basil
• 28 oz whole tomatoes

directions
1. Preheat the oven to 450 degrees. Bring a large pot of salted water to a rapid boil. Line a baking sheet with foil and cooking spray. Toss the broccoli with some olive oil, salt, pepper & red pepper flakes to taste. Roast in the oven for 7 minutes, toss and roast an additional 7 minutes. Transfer to a large bowl.
2. Cook the pasta according to the package instructions. Meanwhile, add almonds to a food processor and process until finely chopped then add the garlic while the motor is running. Drizzle in oil and process until all the ingredients are mixed together well. Add the basil and pulse until combined. Add this mixture to the bowl with the broccoli. 
3. Put tomatoes and half their juice in the food processor and pulse until pureed. Add to the bowl with the broccoli and stir. Add 1 tsp of salt and 1/2 tsp pepper to the mixture. Drain the pasta and toss with the sauce. 

For being meatless, Q loved this meal just as much as I did. And I am so excited to have leftovers! I served twisty bread sticks on the side as well. I would definitely make this meal over and over again. It's spicy and zesty from the raw garlic. If you don't like garlic so much you can dial that flavor back if you want. We love some garlic up in this house though!

Enjoy!