Another favourite Sicilian pasta recipe from ” Jamie’s Italy” by Jamie Oliver.
Ingredients
- 455 g dried spaghetti
- sea salt and freshly ground black peppper
- 150 g almonds skins on or off
- 1 clove garlic
- 4 large handfuls fresh basil leaves picked
- 150 g freshly grated pecorino cheese or Parmesan
- extra virgin olive oil
- 600 g cherry tomatoes, halved
Servings:
Instructions
- Cook your spaghetti in boiling salted water according to the packet instructions.
- Meanwhile warm the almonds a little in a dry pan, then smash them up in a pestle and mortar or whizz in a food processor until you have a coarse powder consistency. Tip into a bowl.
- Bas the basiland garlic seperately in the mortar and mix with the almonds, then add the cheese, a good gliug of olive oil and some salt and pepper.
- Add the tomatoes and really scrunch them up with your hands into the almond mixture until they have completely broken up. Loosen with a little extra olive oil and toss with your hot drained pasta.
- Check seasoning, divide onto plates and spoon over any sauce remaining.
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