Pasta alle Mandorle e Pomodorini Secchi di Santa Maria al Bagno

• 4 fat cloves garlic, peeled and crushed
• Zest of 1 large orange, removed in strips with a potato peeler
• 2/3 cup extra-virgin olive oil
• 4 ounces blanched almonds, coarsely chopped
• 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
• 1 cup good red wine
• 4 ounces sun-dried tomatoes, drained of their oil and thinly shredded
• 4 ounces dried black olives, stones removed
• 12 ounces bucatini or other dried string pasta
• Coarse sea salt for the water
• 1 handful of torn basil leaves

1. With a mezzaluna or a very sharp knife, mince the garlic and the zest to a paste.
2. In a saute pan over a medium flame, heat the olive oil and add the almonds, sauteing them a minute or two in the oil, taking care not to let them get too dark.
3. Remove from the flame and add the garlic/orange paste and the crushed chile, stirring them about and permitting them to scent the oil and the almonds.
4. Set the pan aside.
5. In a small saucepan, heat the wine and add the sun-dried tomatoes and the dried olives, bringing the mixture just to a simmer.
6. Remove the pan from the flame, cover it, and permit the tomatoes and the olives to plump up a bit for 10 minutes.
7. Remove the tomatoes and the olives with a slotted spoon and add them to the saute pan with the almonds.
8. Reduce the remaining wine over a lively flame to a tablespoon or so and add it to the saute pan.
9. Cook the pasta in abundant boiling, sea-salted water to al dente, draining it but leaving it somewhat wet.
10. Transfer the pasta to a large, shallow, warmed bowl, tossing it with the just rewarmed sauce, coating each strand.
11. Strew the pasta with a few torn leaves of basil and present it with good red wine.

garlic, orange, extravirgin olive oil, blanched almonds, pepper, red wine, tomatoes, black olives, bucatini, salt, handful

Taken from www.epicurious.com/recipes/food/views/pasta-alle-mandorle-e-pomodorini-secchi-di-santa-maria-al-bagno-391146 (may not work)