Tomato, Garlic and Almond Fusilli

Boil your pasta in a large pan of bubbling salted water, for as long as the packet dictates. Do check it at least two minutes before it is supposed to be ready, though, as it’s better al dente.
While your fusilli is cooking away, take all of your ingredients except the basil, and add them to a food processor along with some salt and pepper. Blitz the mixture until it is processed, but not yet completely smooth.
Drain your pasta, and take a couple of spoonfuls of the salted water to stir into the tomato mixture to thin it out a bit. Spoon the whole lot over the pasta, toss it around to get it all covered, and serve in a bowl with a basil leaf garnish.

20 mins

4-6 serving

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