Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6
© Christina Holmes

How to Make It

Step 1    

Light a grill or preheat a grill pan. Brush the tomatoes with olive oil and grill over high heat, turning occasionally, until charred all over, 8 to 10 minutes. Transfer the tomatoes to a plate and let cool completely, then coarsely chop them.

Step 2    

In a medium skillet, toast the almonds over moderate heat, tossing, until golden, about 5 minutes. Transfer the nuts to a food processor and let cool completely. Add the capers, garlic and chiles and pulse until coarsely chopped. Add the tomatoes and the 2 tablespoons of olive oil and pulse to form a coarse puree; season the tomato pesto with salt and pepper.

Step 3    

In a large saucepan of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Step 4    

In a large bowl, toss the pasta with the tomato pesto, mint, the 1/4 cup of grated cheese and the reserved cooking water; season with salt and pepper. Transfer the pasta to bowls and serve, passing additional cheese at the table.

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