Recipe uploaded by

2 ratings

Recipe by SammyandMel

Member

Leave a comment or rate this recipe

Flag this recipe as inappropriate

1. Put the tomatoes under a hot grill until they become soft but not brown. Skin them if desired then set aside.
2. 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.
3. 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.
4. Tip! To make this even easier you can use skinned, flaked almonds instead.

Latest comments and suggestions

• SammyandMel

  09 March 2008

  SammyandMel rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• andmeals

  15 March 2008

  andmeals rated and commented on this recipe

  

  put more souce in it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5692/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 8 medium sized tomatoes or 24 cherry tomatoes
• 50g whole unblanched almonds(skin on)
• 1 garlic clove, finely chopped
• 1/2 red chilli, finely chopped
• 1 tbsp parsley, chopped
• pinch of salt
• 100ml extra virgin olive oil
• 400g spaghetti
• 50g pecorino or 25g parmesan

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 8 medium sized tomatoes or 24 cherry tomatoes
• 50g whole unblanched almonds(skin on)
• 1 garlic clove, finely chopped
• 1/2 red chilli, finely chopped
• 1 tbsp parsley, chopped
• pinch of salt
• 100ml extra virgin olive oil
• 400g spaghetti
• 50g pecorino or 25g parmesan

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.