Spaghetti Pantesca
Member recipe

Spaghetti Pantesca

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(2 ratings)

Member recipe by


Serves 4

A delicious pasta dish which is made with almonds. Sounds a bit odd but it really is good. The almonds give the dish a great texture.

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  • 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


    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.

Comments, questions and tips

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15th Mar, 2008
put more souce in it
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