Tagliatelle with almond and tomato sauce

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

PT20M

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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.

1
Cook the tagliatelle in a large pan of salted, boiling water until just tender
2
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
3
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
4
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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