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Oh Jamie Oliver, you rock for so many reasons, and this recipe is just one of them. My favorite cookbook is Jamie's Italy and this recipe is one of the reasons why. It has very few ingredients and loads of flavour.
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I always use grape/cherry tomatoes when I make this recipe, but Jamie says you can use any tomato if you are stuck.
The mortar and pestle is good to have in this recipe but if you don't have one, a mini blender will work.
You need to get a little dirty at this point.......
You see, with your bare hands you must get in there and squeeze the living guts out of those tomatoes. You mash all the tomatoes with the basil/garlic mixture and with the almonds, before adding the hot pasta. Watch out for tomato guts hitting you in the eye, they are a feisty bunch.
Jamie Oliver's Spaghetti alla Trapanese
1 package of spaghetti
3/4 cup of almonds
1 clove of garlic
2 cups of fresh basil
3/4 cup of freshly grated parmesan
couple tbsp of good olive oil
3 cups of tomatoes
salt and pepper
Cook your spaghetti in salted boiling water according to package instructions. Warm the almonds in a dry pan until you can smell them then smash them in the mortar and pestle or whaz them in the mini processor. I like some fine and some chunky but it's up to you. Put them in a dish and then smash the garlic and basil in the mortar and pestle or whaz them. Add this mixture to the almonds. I then take a tbsp of oil and put it in my mortar and scrape any goodness left behind into the oil then add that as well to the almond mixture. Add your pecorino/parmesan, some salt and pepper and another 2 tbsp (about) of olive oil (cheap olive oil is not good in this recipe). This is when you add the tomatoes and get DIRTY. Using your hands, squeeze, smush, love those tomatoes so they make harmony with the almonds and basil. Add your hot pasta and toss well. Add more salt, pepper or olive oil if needed. Feeds 4.
1 package of spaghetti
3/4 cup of almonds
1 clove of garlic
2 cups of fresh basil
3/4 cup of freshly grated parmesan
couple tbsp of good olive oil
3 cups of tomatoes
salt and pepper
Cook your spaghetti in salted boiling water according to package instructions. Warm the almonds in a dry pan until you can smell them then smash them in the mortar and pestle or whaz them in the mini processor. I like some fine and some chunky but it's up to you. Put them in a dish and then smash the garlic and basil in the mortar and pestle or whaz them. Add this mixture to the almonds. I then take a tbsp of oil and put it in my mortar and scrape any goodness left behind into the oil then add that as well to the almond mixture. Add your pecorino/parmesan, some salt and pepper and another 2 tbsp (about) of olive oil (cheap olive oil is not good in this recipe). This is when you add the tomatoes and get DIRTY. Using your hands, squeeze, smush, love those tomatoes so they make harmony with the almonds and basil. Add your hot pasta and toss well. Add more salt, pepper or olive oil if needed. Feeds 4.
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