Spaghetti Pantesca
This tomato and almond spaghetti recipe is a delightful mix of flavors and textures. The juicy tomatoes, crunchy almonds, and fragrant garlic come together in a delicious sauce that perfectly coats the al dente pasta. Topped with a sprinkle of pecorino or parmesan, this dish is a tasty and satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- 8 medium sized tomatoes or 24 cherry tomatoes
- 50g whole unblanched almonds(skin on)
- 1 garlic clove, finely chopped
- 1/2 red chilli, finely chopped
- 1 tbsp parsley, chopped
- pinch of salt
- 100ml extra virgin olive oil
- 400g spaghetti
- 50g pecorino or 25g parmesan
Instructions
- Put the tomatoes under a hot grill until they become soft but not brown.
- Skin them if desired then set aside.
- Blanch the almonds in boiling water for 2 mins, peel off skins and chop coarsely.
- Chop the grilled tomatoes and put in a bowl with garlic, chilli, almonds, parsley, salt and olive oil. Mix well.
- Cook the spaghetti until al dente then drain and mix with three quarters of the tomato sauce. Save a little sauce to spoon over the top. Sprinkle with pecorino/parmesan.
- Tip!
- To make this even easier you can use skinned, flaked almonds instead.
Yield
Serves 4
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