Directions:
- In a large bowl, combine the diced tomatoes with the shredded basil, scallions, olive oil and crushed red pepper. Season lightly with salt and black pepper and let the tomatoes stand for 20 minutes.
- Meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped. Add the 1/2 cup of pecorino cheese and the capers and pulse to combine.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, shaking off the excess water. Add the pasta to the tomatoes along with the chopped almond mixture and toss well. Serve the pasta, passing extra cheese at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 738.97 Kcal (3094 kJ) | ||
| Calories from fat | 385.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.78g | 66% | |
|---|---|---|---|
| Cholesterol | 9.99mg | 3% | |
| Sodium | 399.75mg | 17% | |
| Potassium | 149.43mg | 3% | |
| Total Carbs | 67.97g | 23% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 18.33g | 37% | |
| Vitamin C | 26.5mg | 44% | |
| Iron | 3mg | 17% | |
| Calcium | 135mg | 13% | |
| Amount Per 100 g | |||
| Calories | 197.78 Kcal (828 kJ) | ||
| Calories from fat | 103.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 66% | |
|---|---|---|---|
| Cholesterol | 2.67mg | 3% | |
| Sodium | 106.99mg | 17% | |
| Potassium | 39.99mg | 3% | |
| Total Carbs | 18.19g | 23% | |
| Sugars | 0.89g | 13% | |
| Dietary Fiber | 1.5g | 22% | |
| Protein | 4.91g | 37% | |
| Vitamin C | 7.1mg | 44% | |
| Iron | 0.8mg | 17% | |
| Calcium | 36.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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