serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 120 g blanched almonds, toasted
- 1 packet tubular spaghetti or bucatini
- ¼ cup good quality extra virgin olive oil
- 2 cloves garlic, finely sliced
- 2 anchovies, finely sliced
- 1 punnet cherry tomatoes, halved
- 1 bunch basil, leaves picked
- 2 good handfuls freshly grated parmesan
Instructions
- Bring a large pot of salted water to the boil.
- Heat a medium pan and lightly toast the whole almonds. Cool slightly before blitzing to a crumb consistency in a small food processor (or pound in a mortar and pestle). Place in a large bowl.
- Add the pasta to the boiling water and cook as per packet instructions.
- Wipe the pan clean and heat the olive oil over a low-medium heat. Add the garlic and anchovies and soften for 3 minutes before adding tomatoes. Cook the tomatoes for 2 minutes so they are just warmed through and season well with salt and pepper.
- In a mortar and pestle, bruise the basil leaves with a little salt then add to the almond mixture. Pour this mixture into the pan with the oil and tomatoes and stir through.
- Once the pasta is cooked, drain and toss through the sauce in the pan, along with a touch of cooking water, and the parmesan. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
