Tagliatelle with almond and tomato sauce

Tagliatelle with almond and tomato sauce
  • Main
  • easy
  • 4
  • 20 minutes, plus overnight soaking time for the almonds


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When tomatoes are in season, I think the very best way to showcase their bright, fresh flavour is to make a raw tomato sauce. A chunky sauce would be great tossed with a bold pasta shape like penne, but a smooth, silky sauce is much better suited to a pasta like tagliatelle that you can twist around your fork.

There are hundreds of very similar, traditional Italian recipes for spaghetti or tagliatelle served with a chunky, tomato and almond sauce that is almost pesto-like in consistency. I’ve given the classic a modern twist by soaking the blanched almonds before making the sauce so that they lend it a light, creamy consistency.

I like to top my pasta with fresh basil and plenty of freshly grated Parmesan, but pecorino and toasted almond flakes or pine nuts would also be great to add a bit more saltiness and a bit more texture.

Cook the tagliatelle in a large pan of salted, boiling water until just tender
Meanwhile, make the sauce. Blend together the tomatoes, almonds, garlic, olive oil, a large pinch of golden caster sugar and a generous seasoning of sea salt and freshly ground black pepper in a food processor until smooth
Drain the tagliatelle, and return it to the pan along with the pasta sauce. Stir the tagliatelle into the sauce until all of the strands are well-coated, and divide it between warm bowls
Finish each bowl with a generous amount of basil (no need to tear it if you’re using smaller leaves), freshly grated Parmesan and another few grinds of black pepper
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