Tagliatelle with almond and tomato sauce

4
20 minutes

Ingredients

Tagliatelle with almond and tomato sauce

  • 400g of tagliatelle
  • 500g of tomatoes, ripe, roughly chopped
  • 75g of blanched almonds, soaked for 10 hours of overnight
  • 1 garlic clove, roughly chopped
  • 2 tbsp of extra virgin olive oil
  • 1 pinch of golden caster sugar
  • sea salt
  • freshly ground black pepper
  • 1 handful of fresh basil
  • Parmesan

Method

1
Cook the tagliatelle in a large pan of salted, boiling water until just tender
2
Meanwhile, make the sauce. Blend together the tomatoes, almonds, garlic, olive oil, a large pinch of golden caster sugar and a generous seasoning of sea salt and freshly ground black pepper in a food processor until smooth
3
Drain the tagliatelle, and return it to the pan along with the pasta sauce. Stir the tagliatelle into the sauce until all of the strands are well-coated, and divide it between warm bowls
4
Finish each bowl with a generous amount of basil (no need to tear it if you’re using smaller leaves), freshly grated Parmesan and another few grinds of black pepper