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Perciatelli with Roasted Tomato and Almond Pesto

Perciatelli with Roasted Tomato and Almond Pesto Recipe

  • 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
  • Ingredient info: Perciatelli are long hollow strands of pasta. Spaghetti and linguine make fine substitutes.
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