Perciatelli with Roasted Tomato and Almond Pesto

A Quick and Flavorful Weeknight Dinner: Perciatelli with Roasted Tomato and Almond Pesto

As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Between work deadlines, school pick-ups, and the never-ending cycle of laundry, sometimes the simplest meals are the most satisfying. That's why I’ve been obsessed with this Perciatelli with Roasted Tomato and Almond Pesto recipe lately. It's incredibly flavorful, surprisingly easy to make, and best of all, it can be largely prepped ahead of time, making it a perfect weeknight meal.

The beauty of this recipe lies in its simplicity and flexibility. The pesto, the star of the show, is incredibly versatile. I often make a double batch and keep it in the fridge for quick pasta lunches or as a spread for sandwiches. The roasted tomatoes add a beautiful sweetness that balances perfectly with the nutty almond pesto and the slightly salty perciatelli pasta. I love the subtle heat from the crushed red pepper flakes, but you can adjust this to your preference. For a milder dish, simply omit them or use a significantly smaller amount.

The key to this recipe's success is the roasting of the tomatoes and almonds. Roasting the tomatoes brings out their natural sweetness and intensifies their flavor, while toasting the almonds adds a lovely nutty depth to the pesto. It's a simple step that makes a huge difference in the overall taste. The process of roasting also lends a lovely rustic charm to the dish, which makes it a beautiful meal to present to family and friends, as well as yourself.

This dish is also a great way to use up any leftover tomatoes you might have. I often roast a larger batch of tomatoes on the weekend and use them throughout the week for salads, sauces, or simply as a topping for grilled meats. The possibilities are endless!

Beyond the practicality and deliciousness, this recipe is also a celebration of simple, fresh ingredients. The vibrant colors of the roasted tomatoes and the nutty aroma of the almonds make it a feast for the senses, a welcome respite from the everyday rush. The creamy pesto coats the pasta perfectly, creating a harmonious balance of textures and flavors. Every bite is a burst of freshness and satisfaction.

Tips and Variations:

Make it vegan: Simply omit the Parmesan cheese. The pesto is already incredibly flavorful on its own. You can also experiment with adding nutritional yeast for a cheesy flavor.

Add some greens: Stir in a handful of fresh spinach or basil at the end for extra nutrients and freshness. This adds a touch of vibrant color to the dish as well.

Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the pesto for a spicier kick.

Make it ahead: As mentioned earlier, the pesto can be made a day ahead. You can also roast the tomatoes ahead of time, storing them in the fridge until you're ready to make the pasta. This significantly reduces the prep time on busy weeknights.

This Perciatelli with Roasted Tomato and Almond Pesto is more than just a meal; it's a moment of peace and deliciousness in the midst of a hectic life. It's a recipe that I happily revisit time and time again, and I hope you'll enjoy it as much as I do.

Serving Suggestions: Serve with a simple side salad or some crusty bread to soak up the delicious pesto.

Step-by-step

• Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper.
• Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss.
• Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes).
• Place unpeeled garlic cloves on prepared baking sheet with tomatoes.
• Bake until garlic is tender, about 30 minutes.
• Transfer garlic to work surface.
• Turn tomatoes over, cut side up.
• Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer.
• Cool tomatoes on baking sheet.
• Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
• Peel garlic.
• Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper.
• Pulse to coarse puree.
• With machine running, gradually add 5 tablespoons oil.
• Transfer pesto to bowl; season with salt and pepper.
• DO AHEAD: Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
• Chop remaining 1/3 of roasted tomatoes.
• Coarsely chop remaining 1 tablespoon almonds.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain, reserving 1 1/2 cups pasta cooking liquid.
• Place pesto in large bowl.
• Stir in 1/2 cup pasta cooking liquid.
• Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten.
• Season to taste with salt and pepper.
• Sprinkle chopped nuts and remaining 1 tablespoon oregano over.
• Serve, passing cheese alongside.