A delightful pasta dish combining the freshness of tomatoes and basil with a creamy twist, topped with toasted almonds for a crunchy finish.
Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Add the diced tomatoes to the skillet and cook until they soften and release their juices.
Use a fork to gently mash the tomatoes for a smoother sauce.
Stir in the cream and season with salt and pepper. Simmer for a few minutes until the sauce thickens slightly.
Adjust the seasoning to taste, keeping in mind the saltiness of the pasta water.
Combine the cooked pasta with the sauce, tossing to coat evenly. Stir in the fresh basil leaves.
Add a splash of reserved pasta water if the sauce is too thick.
Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant.
Keep an eye on the almonds as they can burn quickly.
Serve the pasta in bowls, garnished with the toasted almonds. Enjoy your meal!
For extra flavor, drizzle a bit of olive oil over the finished dish.
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