Watch our Trattoria chef show you how to make this simple and tasty dish! 

INGREDIENTS 

Serves 5

400g Farfalle of Kamut flour De Cecco

40g Parmigiano Reggiano

100g Blanched Almonds

2 Cloves of garlic

1/2 Fresh chilli, chopped

4 Anchovy fillets

200g Ripe tomato, cubed

2 Cups of olive oil

1 Pinch of salt

METHOD

  1. 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. 

  2. Place all the ingredients into a tall cup for a handle blender. Alternatively, you can use a normal blender.

  3. Whiz to a pesto like consistency and set aside. 

  4. Cook the pasta in plenty of salted water till al dente, drain the pasta reserving 1/2 cup of the cooking water. 

  5. Place the pasta into a large bowl and pour the pesto into it. Mix the pasta through (adding some water if it is to dry). 

  6. Serve with Parmigiano on top!

Buon Appetito! 

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