Spaghetti 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.

Tip!

To make this even easier you can use skinned, flaked almonds instead.