Mains Recipe

ALMOND, BASIL & TOMATO SPAGHETTI (my edit of Jamie Oliver’s BEST recipe!)

March 7, 2016
I make no secret of my love of pasta. Here’s my version of what I think is Jamie Oliver’s best recipe. It’s incredibly simple and is mostly done in the food processor – we have it most weeks. The sauce is like a pesto and great with chicken and salad. Enjoy x

500g dried spaghetti (I use wholemeal)
sea salt and freshly ground black pepper
120g almonds
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.

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