Spaghetti with Sicilian Pesto

Ingredients

• 2 cloves Garlic
• 1 bunch Fresh Basil
• ¼ cup Capers
• ½ cup Blanched Almonds
• ½ Red Chili Pepper
• 3 cups Cherry Tomatoes
• 1 handful Fine Bread Crumbs
• 8 tbsp Olive Oil

Instructions

1. Bring a large pan of salted water to the boil and cook the spaghetti (I use Garofalo) al dente.
2. In the meantime, blanch the tomatoes in boiling water until the skin breaks – immediately remove them from the boiling water, and plunge them into cold (I do mine in the kitchen sink!).
3. Remove the seeds and skin and cut the tomatoes into quarters.
4. In a food processor place the rinsed and dried capers, almonds, garlic, basil and chili and blitz to a fine paste. To achieve a smooth finish of the pesto add 4 of the 8 tbsps. of EVOO.
5. When the pasta is cooked, in a large pan place the diced tomatoes, the pesto and warm through at low heat, add the pasta, stir well and (to add some crunchiness) sprinkle some bread crumbs.
6. Serve immediately. Wonderful!