Spaghetti with Beef, Smoked Almonds, and Basil

Name: Spaghetti with Beef, Smoked Almonds, and Basil
Yield: 4 to 6 servings
Ingredients: 1 pound beef tenderloin steaks (see Cook’s Note); Salt and freshly ground black pepper; 2 teaspoons herbes de Provence; 1/4 cup olive oil, plus more for drizzling; 1 pound spaghetti pasta; 1 (15-ounce) can diced tomatoes; 2 packed cups fresh basil leaves plus 1/4 cup chopped; 1 garlic clove, chopped; 1 teaspoon grated lemon zest; 2 teaspoons fresh lemon juice; 3/4 cup chopped smoked almonds; 1/2 cup freshly grated Parmesan cheese

December 20, 2011

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.

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