Watch our Trattoria chef show you how to make this simple and tasty dish!
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
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 all the ingredients into a tall cup for a handle blender. Alternatively, you can use a normal blender.
Whiz to a pesto like consistency and set aside.
Cook the pasta in plenty of salted water till al dente, drain the pasta reserving 1/2 cup of the cooking water.
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).
Serve with Parmigiano on top!