The largest island in the Mediterranean is on our doorstep and with a rich heritage of traditional Mediterranean dishes, we have integrated many into our own cuisine.
Ingredients:
- 4 large ripe tomatoes, roughly chopped
- 2 tablespoons capers, rinsed
- 50g blanched almonds, dry roasted in a pan
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh parsley
- 3 garlic cloves, crushed into a puree
- Half a fresh red chilli
- 50ml olive oil
- 500g tomatoes, chopped into small cubes
- Chopped olives to garnish
Instructions:
- Mix the large ripe tomatoes that are roughly chopped with the capers, almonds, herbs and parsley, garlic, chilli and half the oil.
- Keep some capers, almonds and parsley aside for garnish.
- Whizz the mixture by using a hand blender until you have a rough paste.
- Season with salt and pepper if desired.
- Heat the oil in a large pan and add the 500g of chopped tomatoes, again keeping some aside for garnish.
- Cook the tomatoes until they have softened.
- Cook the spaghetti according to the instructions on the pasta pack.
- Drain and then add to the cooked tomato mixture. Toss and mix well.
- Lay onto a serving dish then spoon over the ground herb mix.
- Garnish with the almonds, herbs and chopped tomatoes you have kept aside and finally top with the olives.