SPAGHETTI WITH ROASTED TOMATO-ALMOND PESTO

Serves: 6 (makes about 8 1/2 cups/ 2 L)

■ 2 (28-oz/828 mL) cans whole peeled tomatoes

■ 6 cloves garlic, unpeeled

■ 1/2 cup (125 mL) plus 2 tbsp (30 mL) olive oil, divided

■ 2/3 cup (160 mL) sliced almonds

■ 2/3 cup (160 mL/scant 1 oz) lightly packed fresh basil leaves, plus more for garnish

■ 2 tsp (10 mL) red wine vinegar 1/2 tsp (2.5 mL) fine salt, plus more to taste

■ 1/2 tsp (2.5 mL) crushed red pepper flakes, plus more for serving

■ 2/3 cup (160 mL/2 oz) grated Parmesan cheese, divided

■ 1 lb (454 g) spaghetti, preferably whole-grain

1. Position racks in the upper and lower thirds of the oven and preheat to 400 F (205 C). 2. Set a large fine-mesh strainer over a medium bowl. Use your fingers to fish out a tomato from one of the cans, and rub off the juices/sauce, which may be thick or thin, depending on the brand. Seed the tomato as best you can — it's fine if some of the seeds remain — then transfer to the strainer set over the bowl. Repeat with the remaining tomatoes. Reserve all of the tomato juices, including the ones that drain into the bowl. Transfer the drained tomatoes and garlic cloves to the now-empty bowl, add 2 tbsp (30 mL) of the olive oil and toss to combine. Spread the tomatoes and garlic out on an unlined large sheet pan and roast on the top rack for 15 minutes. Stir, return to the top rack and continue roasting for another 15 minutes, or until the garlic has softened and the tomatoes are slightly charred around the edges. Let cool slightly, about 10 minutes.

3. While the tomatoes are roasting, set a large pot of water over high heat and bring to a boil. Arrange the almonds in a single layer on a small sheet pan. Transfer the pan to the lower rack and toast for 5-10 minutes, or until golden and fragrant, stirring or shaking the pan every few minutes and checking on the nuts. Transfer to a plate to cool.

4. Place the nuts in a food processor and pulse until finely ground. Squeeze the garlic out of its skin and add to the nuts, along with the roasted tomatoes, basil, vinegar, salt and crushed red pepper flakes, and pulse until combined. With the processor running, drizzle in the remaining 1/2 cup (125 mL) of olive oil in a steady stream and process until incorporated. If the mixture seems too dry, add 1 tbsp of the reserved tomato juices (save the rest for another use) or water. Add 1/3 cup (80 mL/1 oz) of the Parmesan cheese and pulse to combine. Depending on the brand of tomatoes you use, you should get between 2 and 4 cups (500 mL and 1 L) of pesto.

5. When the water comes to a boil, season it with salt, if desired. Add the pasta and cook according to the directions on the package, until al dente. Reserve 1 cup of the pasta water, then drain the pasta. Return the pasta to the pot, add 2 cups (500 mL) of the pesto and toss to combine, adding the reserved pasta water as needed to loosen. Taste, and season with additional salt, if desired. Divide among shallow bowls, garnish with the remaining 1/3 cup (80 mL/1 oz) of Parmesan cheese and basil leaves, add a pinch of crushed red pepper flakes, if desired, and serve.

Substitutions: In place of almonds try walnuts, pecans or pine nuts. Nut-free? Try sunflower or pumpkin seeds. If you can't have gluten use your favourite gluten-free spaghetti.