Italian Main course Pasta Vegetarian

Pasta pantesca

Put the tomatoes under a hot grill until they become soft but not brown.  Skin them if desired then set aside.

Blanch the almonds in boiling water for 2 mins, peel off skins and chop coarsely.  Chop the grilled tomatoes and put in a bowl with garlic, chilli, almonds, parsley, salt and olive oil.  Mix well.

Cook the spaghetti until al dente then drain and mix with three quarters of the tomato sauce. Save a little sauce to spoon over the top. Sprinkle with pecorino/parmesan.

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