Fresh Tomato and Roasted Almond Spaghettini

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This is the kind of pasta we enjoy on a hot day! Make the sauce a couple of hours ahead of time, cover and allow to stand to meld the flavours. The spaghettini is perfect as a first course with barbecued leg of lamb or chicken or fish. So quick and easy allowing you to lay back and read a good book! You can easily double the recipe too!

DSC_1956 nx22Makes 4 “Primi” (First Course) Servings

6 Tbsp. slivered almonds, toasted**
½ cup chopped peeled plum tomatoes,** (in-season, not hothouse)
1/3 cup EVOO (use the best you have)
2 Tbsp. capers, packed in salt, rinsed well
1 Tbsp. fresh lemon juice
1 clove garlic
¼ tsp. salt
½ lb. spaghettini or Angel Hair pasta
¼ cup chopped Italian parsley
2 Tbsp. grated Parmigiano Reggiano or Grana Padano

**Click here to see how to toast the almonds.

**Click here to see how to peel the tomatoes.

When the almonds are cool, mash the garlic together with the salt; combine the almonds, garlic-salt mixture, tomatoes, EVOO, capers & lemon juice. Set aside until you are ready to make the spaghettini.

Bring a large pot of water to a boil. Add 1 – 2 Tbsp. salt, then add the spaghettini & cook until it is al dente, checking for doneness about 2 minutes before the package says; drain & toss the hot spaghettini with the tomato-almond mixture, add the parsley & cheese; toss & serve immediately.

Phyllis Signature


  1. Made this for dinner today. I used my little tomatoes from the garden, skipped the almonds but added fresh basil and topped with my shredded Smoked Gouda. Turned out good, hubby looked into pot (after we both had seconds) and said, isn’t there any more? Consider Italy hit!

    • So glad you enjoyed it! Next time try adding the almonds it really does make it authentic and delicious! Also…funny thing, I have been thinking about this recipe a lot lately as I gaze at my oncoming crop of cherry tomatoes!

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