Spaghetti alla trapanese
(adapted from Jamie Oliver Jamie’s Italy)
1 lb. dried spaghetti (we used fresh)
Sea salt and freshly ground black pepper
5 ½ oz. almonds, skins on or off
1 clove of garlic
4 large handfuls of fresh basil, leaves picked
5 ½ oz. freshly grated pecorino or Parmesan cheese
Extra virgin olive oil
1 ½ lb. tomatoes, halved
Warm the almonds in a dry pan, then whiz in a food processor (or with mortar & pestle) until you have a coarse powder. Reserve in a bowl.
Repeat the whizzing bit with the garlic and basil, then add in almonds, cheese, a solid glug of olive oil and some salt and pepper.
Cook your pasta in salted boiling water as per directed for fresh or dry. In a big bowl, toss your whizzed up ingredients and then add the tomatoes by scrunching them up with your hands and incorporating them into the almond mixture until they’re all broken up. Loosen with a little more oil and finally toss with your hot drained pasta—Use spoons for this bit!
Check the seasoning, divide into 4 bowls.
Viola. Instant happiness.
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