500g dried spaghetti (I use wholemeal)
sea salt and freshly ground black pepper
1 clove garlic, crushed
4 large handfuls fresh basil, leaves picked
100g freshly grated parmesan cheese
Good drizzle extra virgin olive oil
750g cherry tomatoes, halved
Warm the almonds a little in a dry pan, then whiz them in a food processor until you have a very coarse powder. Add garlic and basil and whizz a little longer. Transfer to a bowl and add parmesan, a good glug of olive oil, salt and pepper. Add the tomatoes and really scrunch them with your hands into the almond mixture until they have completely broken up. Loosen with a little extra olive oil and toss with your hot drained pasta. Check the seasoning, divide onto 4 plates, and spoon any sauce that remains in the pan over the top.