Pasta Trapanese

• 300 grams Pasta, I Used Spaghetti
• 2 Tablespoons Ground Almonds
• 3 whole (Medium Size) Ripe Tomatoes, Roughly Chopped
• 1 clove Garlic, Peeled
• 1 bunch Fresh Basil, Leaves Removed From The Stems
• 3 whole Sun-dried Tomatoes (from A Jar) Plus A Bit Of Oil From The Jar
• 3 Tablespoons Extra Virgin Olive Oil
• 1 whole Red Chili Pepper, Stem Removed, Remove Seeds For Less Heat (optional)
• Salt To Taste
• Optional For Garnish: Chopped Toasted Almonds

1. Cook pasta according to packet instructions.
2. Toast the ground almonds in a pan on medium heat tossing often until they start to smell nice and nutty.
3. Remove from heat.
4. (Youll do the same thing with the almonds that you use for the garnish, if using.)
5. Into a food processor add the roughly chopped tomatoes, peeled garlic clove, basil, sun-dried tomatoes with a bit of oil, extra virgin olive oil, chili pepper if using, toasted ground almonds and a pinch of salt.
6. Blitz until smooth.
7. Check the seasoning and add salt if needed.
8. When pasta is done, drain it and put it in a large bowl.
9. Mix sauce with the cooked pasta.
10. Serve immediately and enjoy (sprinkle with toasted chopped whole almonds if you like).

pasta, ground almonds, tomatoes, clove garlic, fresh basil, tomatoes, olive oil, red chili pepper, salt, almonds

Taken from tastykitchen.com/recipes/main-courses/pasta-trapanese/ (may not work)