Perciatelli with Roasted Tomato and Almond Pesto

Name: Perciatelli with Roasted Tomato and Almond Pesto
Prep time: 45 minutes
Total time: 2 hours
Yield: 4 main-course
Ingredients: 2 3/4 pounds plum tomatoes, cored, halved, seeded; 7 tablespoons extra-virgin olive oil, divided; 2 1/2 tablespoons chopped fresh oregano, divided; 2 unpeeled large garlic cloves; 5 tablespoons whole raw almonds, divided; 1/2 teaspoon dried crushed red pepper; 1 pound perciatelli, spaghetti, or linguine; Finely grated Parmesan cheese

By Tori RitchiePhotography by Craig Cutler

August 4, 2010

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