Penne with Tomato and Almond Pesto

Serves 4 to 6

Cooking Time 3 to 4 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For a flavorful but uncomplicated penne dish, we set our sights on a robust pesto that would come together quickly in the food processor and retain its bold flavor and color after a stint in the slow cooker. Taking our inspiration from a Sicilian pesto that trades the basil and pine nuts for tomatoes and almonds, we opted for cherry tomatoes, which made this dish a year-round option, and tossed them into our food processor with garlic and toasted slivered almonds. Red pepper flakes offered a subtle heat, and grated Parmesan cheese contributed more nutty flavor. After briefly toasting the pasta in the microwave with oil to prevent it from becoming mushy in the slow cooker, we combined it with hot water and our pesto and hit the start button. For a punch of flavor and brightness, we stirred in more pesto and fresh basil when the pasta was done. Click here for more information on cooking pasta in the slow cooker and making a foil collar. See the sidebar that follows the recipe.

1½	pounds cherry or grape tomatoes
1	cup grated Parmesan cheese
½	cup slivered almonds, toasted
2	teaspoons minced garlic
	Salt and pepper
	Pinch red pepper flakes
	cup plus 1 tablespoon extra-virgin olive oil
1	pound penne
2½	cups boiling water
¼	cup chopped fresh basil

1. Process tomatoes, Parmesan, almonds, garlic, 1 teaspoon salt, and pepper flakes in food processor until smooth, 30 to 60 seconds, scraping down sides of bowl as needed. With processor running, slowly add ⅔ cup oil until incorporated. Season with salt and pepper to taste. Measure out and reserve 2 cups pesto.

2. Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Microwave penne and remaining 1 tablespoon oil in bowl at 50 percent power, stirring occasionally, until some pieces look toasted and blistered, 5 to 7 minutes. Transfer hot pasta to prepared slow cooker and immediately stir in boiling water (pasta will sizzle). Stir in remaining pesto, cover, and cook until pasta is tender, 3 to 4 hours on high.

3. Remove foil collar. Gently stir in reserved pesto and basil, adjusting sauce consistency with extra hot water as needed. Season with salt and pepper to taste and serve.