The sauce for this pasta is really a simple fresh salsa, and if you are making it in the summer months, feel free to substitute two or three diced beefsteak tomatoes for the canned. It is just as good at room temperature as it is served hot, so it can be made ahead of time—perfect for large get-togethers and buffet-style parties. The sliced steak turns this dish into a meal. I’m seeing smoked almonds used more and more in Italy and I have fallen in love with the deep flavor they add; however, as they are quite salty, when I use them in a dish I reduce the amount of salt I would normally add.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place an oven rack in the upper third of the oven and preheat the oven to 450°F.
Step 2
Place the steaks on a rimmed baking sheet and season with salt and pepper. Sprinkle the herbes de Provence on both sides of the steaks and drizzle with olive oil. Roast for 10 to 12 minutes for medium. Let the steaks rest for 10 minutes on a cutting board.
Step 3
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
Step 4
In a food processor, combine the tomatoes and their juices with 2 cups basil leaves, the garlic, lemon zest, lemon juice, and the 1/4 cup olive oil. Process until the mixture is coarsely chopped.
Step 5
Drain the pasta, reserving about 1 cup of the pasta water. Transfer the cooked pasta to a large serving bowl. Add the tomato mixture and smoked almonds and toss well. If needed, thin out the sauce with a little pasta water and season with salt and pepper. Garnish with the Parmesan cheese and chopped basil. Slice the steaks 1/4 inch thick and serve alongside the pasta.
Cook’s Note
Step 6
You are looking for steaks that are 1 inch thick. If you don’t want to turn on the oven, the steaks can be grilled over medium-high heat in a preheated grill pan or on a gas or charcoal grill for about 5 minutes on each side.
