Nona Mary's Almond Pasta
Prep time
Cook time
Total time
Author: Kirk Cheda
Recipe type: Main
Ingredients
- 8-12 roma tomatoes, diced
- 1 bunch parsley
- ½ cup sliced almonds
- 1 bunch green onions, chopped
- salt, pepper to taste
- 1 cup white wine
- 2-3 garlic cloves, sliced
- butter
- olive oil
- Parmesan cheese, freshly grated
Instructions
- In a pan, sauté tomatoes in olive oil about 2 minutes over medium heat.
- Toss in garlic and sauté 1 minute.
- Add white wine and bring to a simmer, about 2 minutes.
- Add salt and pepper to taste and four slices of butter.
- Simmer on low for 2 minutes. Sauce will become creamy.
- Add chopped parsley (half of the bunch).
- Add chopped green onions and sliced almonds.
- Boil the pasta and drain.
- Toss pasta in with sauce. Cook on low for 2 minutes to coat pasta.
- Top with Parmesan cheese and the rest of the parsley.
This recipe is contributed by my cousin Kirk.
“My great-grandmother brought only a few things with her when she immigrated to the U.S. in 1903 from Genoa. Some clothing, a rosemary shurb, and the recipes she kept in her head. This is one of my favorites and doesn’t take long to prepare.”
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