Pasta gone Nuts


160 grams of spaghetti
40 grams of chopped almonds
1 box of chopped tomatoes
2-3 tablespoons of tomato paste
olive oil
2-3 cloves of garlic
3 small shallots
1/2 red chili
1 pinch of sugar
1 tablespoon of chopped basil

Making Nutty Pasta

Skin the onions and remove the seeds from the chili pepper. One tip is to roll the chili pepper between your hands and shake the seeds out into the sink. This way you don’t have the annoying job of wiping up the seeds from the floor.

Now put a casserole on the heat, add  olive oil, I’d say about 2-3 tablespoons. Add chopped shallots, basil, garlic and chili pepper and sweat in the pan until golden. Add the can of chopped tomatoes and tomato paste. Let it cook on low heat while you go do something else, put on the tTV or an episode of your favourite TV series. Check occasionally, to make sure it doesn’t burn. Let it have at least 45 min-1 hour, before you start on the pasta. If you have a blender of some sort I recommend  using that on the sauce, it helps release the flavours and also smooths out your sauce. Now, put the saucepan back on the heat and while you boil the pasta let the sauce simmer on low heat with an extra pinch of sugar and some pepper and salt. Taste it and you’ll know the amount needed.

When cooking the pasta, please boil up at least 2 litres of water and add salt. When I say add salt probably more than you think. On the telly they say 1 tsp per 100 grams. That probably also works. Boil the pasta according to the pack and warm a frying pan for your almonds on the side. There are two choices here, to buy already scalded almonds and chop them length wise, or to buy them with skin and then scald them. I bought almonds with skin so I had to scald mine before. Just boil up a pan of water put them in, stir round for 30 seconds or so, take out and remove the skin. Let cool and then chop. Warm a frying pan, add grated sea salt and almonds, shake them or turn them occasionally until they are golden in colour. Drain the pasta when done, add the tomato sauce, stir and put on two plates, this dish serves two so have a friend over or make it for someone you’re fond of. Add some grated parmesan and roasted almonds, and enjoy!


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