Pasta alla Trapanese
Pasta alla Trapanese



  • 75g whole almonds
  • Large handful of basil, torn
  • 4 chopped garlic cloves
  • 300g cherry tomatoes, halved
  • 50g pecorino cheese, grated
  • 6 tbsp olive oil
  • Salt and pepper
  • 500g linguine, cooked, to serve
  • Blanch the almonds in boiling water for a few minutes, then slip off the skins. Toast the nuts in a dry pan until a light golden colour, then pulse in a food processor until they look like breadcrumbs. Add the basil and garlic, and pulse some more to combine.
  • Add the almond mixture to a bowl, and mix in the tomatoes, pecorino, and oil. Season well, then stir into the hot cooked pasta, along with a splash more oil, and more cheese to taste.
30 mins
6 serving

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