150 grams (5 oz) slivered almonds
3 handfuls of fresh basil leaves
4 tablespoons of parmesan, grated
4 tomatoes, chopped
1 clove of garlic, crushed
2 anchovy fillets
1/2 teaspoon of chilli flakes
500 grams (1 pound) of pasta
2 tablespoons of extra virgin olive oil
black pepper to taste
Quick and simple pasta dish that will please even the fussiest of eaters.
Hints and Tips
Add chicken or prawns or if you want to keep this dish vegetarian, add tofu.
Firstly, toast the almonds in a pan over a medium heat until they are slightly brown. Set aside to cool completely.
Cook the pasta in a large pot according to the packet instructions.
Whilst the pasta is cooking and when the almonds are cool, place in a mortar & pestle and pound to a breadcrumb consistency. Place in a bowl and set aside.
Add the basil to mortar & pestle and gently pound until the basil and broken down slightly. Add the parmesan and almonds and combine well.
In a pan, add the tomatoes, garlic, anchovies and chilli and cook over a medium heat until the tomatoes have broken down and anchovies and melted into the sauce.
Drain the pasta (reserving half a cup of the cooking liquid) and add the almond & tomato mixture and combine thoroughly.
Lastly add reserved cooking liquid, olive oil & black pepper and serve immediately.
NB If you don’t have a mortar & pestle you can use a food processor or stick blender.