Pasta with baked broccoli and tomato-almond sauce

Ingredients:

• 1/2 cup blanched almonds
• 1 head of broccoli, separated into florets and cut each in half
• Coarse salt and freshly ground pepper
• 340 gr. bucatini or spaghetti pasta
• 2 cloves of garlic
• 1/2 cup olive oil
• 1 cup fresh basilica
• 800 g canned tomatoes small-fruited varieties (San Marzano or cherry)

Preparation:

1. Preheat oven to 230°C. Place 2 sheets of foil side by side on a baking sheet.
   
   Place the almonds on one sheet of foil and the broccoli on another. Place the baking sheet in the oven and bake until the almonds are lightly browned, about 7 minutes.
   
   Remove the almonds from the oven and continue cooking the broccoli until softened, about 7 more minutes. Then season the broccoli with salt and pepper and transfer to a large bowl.
2. Cook the pasta in plenty of salted water until tender. Drain in a colander.
3. Grind the almonds in a food processor, add the garlic, and pulse again. Add the olive oil and pulse until combined. Add the basil and pulse until smooth; transfer the mixture to the bowl with the broccoli.
4. Place the tomatoes and half of the marinade (about 1 cup) in a food processor and puree until smooth. Add the tomato puree to the bowl with the broccoli mixture, stir, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Combine the pasta with the broccoli and sauce.