Spaghetti a la Trapanese


Just returned from our summerhouse and got back to rain and 4 degrees. Then it is good to be able to make good food and dream of bright and sunny days.
This pasta recipe I got from Jamie Oliver’s Italian cook book and it is one of my husbands many favorites from this cookbook. It so is easy and mouth-watering.
At my house we love good quality food and every meal is prepared with genuine passion.

Ingredients (serves 4):
455 g dried spaghetti
150 g almonds, skins on or off
1 clove garlic
4 large handfuls of fresh basil leaves
150 g freshly grated Parmesan cheese
600 g tomatoes, halved
Extra virgin olive oil
Sea salt and freshly ground black pepper

Cook your spaghetti in salted boiling water according to the packet instructions. Warm the almonds a little in a dry pan, then grind them in a food processor until you have a coarse powder consistency or in a pestle and mortar. Put the almonds in a bowl. Bash the basil and garlic separately in the mortar and mix with the almonds, adding the Parmesan, and a good glug of olive oil and some sea salt and pepper. Add the tomatoes and really scrunch them into the almond mixture until they are completely broken up. Add some more extra olive oil and toss with your hot drained pasta. Season and divide to four plates and spoon any sauce that remains in the pan over the top.

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