This dish would make a beautifully elegant dinner for two served with a nice green salad and crusty bread. There should be enough left over for a wonderfully quick and delicious lunch the next day.
Roasted Tomato and Almond Pasta Sauce with Green Olives
2lb Roma tomatoes, cut into quarters
2 small onions, peeled and cut into quarters
12 cloves garlic, divided [8 roasted, 4 raw]
⅓ cup almond meal [This is simply ground raw almonds]
½ cup green olives, sliced [I used some almond and garlic stuffed green almonds, but plain would be just fine]
¼ cup chopped parsley, for garnish
¼ cup sliced almonds, for garnish
2 tsp No Chicken Bouillon
2 T olive oil
freshly-cracked black pepper
1 lb pasta [I used Rigatoni]
Roast tomatoes, onions and 8 cloves of garlic at 425°F until the edges have browned [~30 mins]. Add the raw garlic, bouillon, olive oil and almond meal. Liquefy in a blender. Transfer to a pot on the stove top over medium heat and stir in the sliced olives. Bring to a low simmer and then reduce the heat. Let it perk away while you are cooking the pasta.
Once the pasta is done, taste the sauce for seasonings and add salt and pepper to taste. Drain the pasta and toss in the sauce. Garnish with sliced almonds, olives and parsley.