serves 4
3/4 pound short pasta such as mezze penne or millerighe
6 Tbs Olive’s Oil
2 1/2 cups chopped fresh tomatoes or canned,
peeled tomatoes with their juice
2 cloves of garlic, finely chopped
salt
1/4 tsp cayenne pepper
pinch of cinnamon
6 sweet basil leaves torn into pieces
1/2 cup almonds, toasted
and coarsely chopped
Heat the Olive’s Oil and half of the garlic in a sauté pan
until the garlic is cooked but not brown.
Add the tomatoes, salt, cayenne pepper and cinnamon,
and cook over medium-low heat until the tomato liquid is
reduced.
In the meantime, boil the pasta in salted water until al
dente. Just before the pasta is done, add the sweet basil and
remaining garlic to the tomatoes and set heat to mediumlow.
Quickly drain the pasta, add directly to the tomato
sauce, and sauté for 2-3 minutes. Add the almonds and
toss to mix. Serve drizzled with additional oil and topped
with additional almonds.
For a richer sauce, add 2 Tbs capers and/or 1 eggplant,
trimmed cubed and sautéed in the Olive’s Oil, to the tomatoes
when the sauce is almost reduced. |
