Tomato Basil Pesto Pasta

Here is a quick, easy and extremely yummy pasta dish. I like to make this in the summer because it throws together quickly so I can spend more time outside having fun! The sauce is so easy to make, by the time the pasta is cooked the sauce will be ready.

1 pound brown rice pasta

2 15 oz cans fire roasted diced tomatoes OR 1/2 jar of spaghetti sauce (I use kirkland signature but use one that does not have added sugar or corn syrup)
1 cup slivered or chopped almonds
2 tsp minced garlic (4 cloves)
2 cups basil, packed
1/2 cup olive oil
1/2 tsp salt
1/4 tsp black pepper

Step 1: Get your water boiling for your pasta and cook according to the package directions
Step 2: Toast your almonds. Set your oven to broil, spread the almonds out on a baking sheet, place on the top rack in the oven and broil for about 5 minutes, watch to be sure they don’t burn (don’t forget about them either)

Step 3: This step isn’t absolutely necessary but it does really improve the flavor. But, if you really don’t have the time just skip to step 4. In a small saucepan over medium heat sauté the garlic, salt and pepper in the olive oil for about 5 minutes, or until the garlic starts to sizzle.
Step 4: Add all the sauce ingredients into a blender or food processor. Blend until smooth. Add to cooked pasta.




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