Tagliatelle with almond and tomato sauce
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
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Tagliatelle with almond and tomato sauce
