Ingredients for 5 people
400g Mafaldine pasta De Cecco
40g Parmigiano Reggiano
100g Blanched almonds
2 Cloves of garlic
1/2 teaspoon of fresh chopped chilli
4 Anchovy fillets
20g of basil
1 Cup of sun-dried tomato
200g of cubed riped tomato
2 Cups of olive oil
1 Pinch of salt
Blanch the tomato in boiling water for 10 seconds, place it in cold water until you are ready to handle it. Peel it and chop it roughly.
Place it all of the ingredients into a tall cup for a hand blender or a normal blender.
Whiz to a pesto like consistency and set aside.
Cook the pasta in plenty of salted water to al dente, drain them reserving 1/2 cup of the cooking water.
Place the pasta in a large bowl and pour the pesto into it. Toss the pasta and serve it with extra parmigiano on top!