April 4, 2014

From Jamie’s Italy by Jamie Oliver

Serves 4


455gms dried tagliatelle
sea salt and freshly ground black pepper
150gms almonds, skins on or off
1 clove garlic
4 large handfuls of fresh basil, leaves picked
150gms freshly grated pecorino or parmesan cheese
extra virgin olive oil
600gms tomatoes, halved


1.Cook your pasta in salted boiling water according to the packet instructions.
2.Warm the almonds a little in a dry pan, then smash them up in a pestle and mortar, or whiz them in a food processor until you have a course powder consistency.Put them into a bowl.
3.Bash the garlic and basil separately in the mortar and mix with the almonds, adding the pecorino or parmesan, a good glug of olive oil and some salt and pepper.
4. Add the tomatoes and really scrunch them with your hands into the almond mixture until they have completely broken up.
5. Loosen with a little extra olive oil and toss with your hot, drained pasta. Check the seasoning.
6. Divide on to 4 plates, and spoon any sauce that remains in the pan over the top.



La Femme:

Jamie uses spaghetti in his recipe, however I decided to go with tagliatelle for a more elegant looking dish – the right decision.  On serving, I put out a dish of fresh basil leaves and a generous bowl of the almond mixture for an extra dollop on the top.

Le Vin:

Dolcetto D’Alba DOC, Piedmont, Italy, FontanaFredda, 2009, MYR87

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