Fresh Tomato & Roasted Almond Spaghettini, Red & Pink Plate

Fresh Tomato and Roasted Almond Spaghettini

This is the sort of pasta we really appreciate on a hot day! The sauce is made a couple of hours ahead of time, covered and allow to stand to meld flavours.  Great as a main course but It’s also a perfect first course (primo) followed by a main of barbecued leg of lamb, chicken or fish. So quick and easy allowing you to lay back and read a good book! You can easily double the recipe too!

Makes 4  First Course or 2 Main Course Servings

6 Tbsp. slivered almonds, toasted (see below)
½ cup chopped peeled plum tomatoes (in-season are definitely what you need here)
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

When the almonds are cool, mash the garlic together with the salt; combine the almonds, garlic-salt mixture, tomatoes, EVOO, capers and 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 and 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 and cheese; toss, serve immediately.

Helpful link:  Click here  for how to toast the almonds and  Click here on how to peel the tomatoes.



  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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