Tagliatelle with almond and tomato sauce

20 minutes


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


Cook the tagliatelle in a large pan of salted, boiling water until just tender
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
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
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