A really simple, quick and amazingly tasty pasta dish packed with Mediterranean flavours.
50 g of sundried tomatoes
40 g of peeled almonds
1 garlic clove
2 tablespoons of freshly grated Parmigiano Reggiano cheese
8 g of fresh basil (about 20 leaves)
4 tablespoons of extra-virgin olive oil
200 g of spaghetti
Bring a large pan of slightly salted water to a boil, add the spaghetti and cook according to the package instructions.
If using dry, non oil-preserved sundried tomatoes, soak them in a bowl of warm water for 10-15 minutes until soft. If using the oil-preserved ones, drain them.
In a small frying pan set over medium heat, toast the almonds for 4 -5 minutes, until golden and fragrant.
Place the sundried tomatoes with the almonds, garlic, Parmigiano Reggiano cheese, olive oil and basil in a food processor. Process until almost smooth.
Drain the spaghetti reserving some of the cooking liquid (about 4-5 tablespoons per person).
Transfer the tomato pesto to a bowl and toss to coat, adding enough reserved cooking liquid to moisten. Serve right away.
Leftover pesto makes a great bruschetta spread. Try it with roasted vegetables and feta cheese. Store any remaining pesto in the refrigerator for up to 4 days, making sure to cover it with a good drizzle of extra-virgin olive oil.