John Myers
Contents
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Ingredients
- 250 g Busiate alternatively Bucatini broken through once
- 40 g Whole peeled almonds
- 400 g Plum tomatoes fresh, peeled and pitted
- 2 Pc. Garlic cloves roughly chopped
- Fleur de Sel sea salt
- Black pepper from the mill
- 1 pinch Sugar
- 15 g Fresh mint, cut into fine strips
- 50 ml Extra virgin olive oil
- Olives Kalamat
- Capers
Instructions
- Product description: Busiate are short twisted noodles from Trapani in Sicily. They will probably be very difficult to get here, so take bucatini and break them straight through.
- Roast the almonds in the oven or in a coated pan without fat. Crush together with the garlic in a mortar to a paste. Dice the tomato pieces and add. Just squeeze a little too. Fold in the mint. Season with sugar, salt and pepper. Work in olive oil so that it has a pleasant consistency.
- Cook the pasta in salted water until al dente, strain, drain and return to the saucepan. Mix in the pesto, olives and capers. Arrange in deep plates and sprinkle with Parmesan or pecorino cheese if desired. This pesto also goes well with fish.
Nutrition
Serving: 100gCalories: 698kcalCarbohydrates: 7.4gProtein: 9.6gFat: 71.2g
