Linguini with Almond & Tomato Sugo

Cook Time 15 minutes

Servings 2


200g dried linguini

2 tbsp extra virgin olive oil

2 garlic cloves

3 anchovies

Pinch chilli flakes

30g almonds, plus extra for garnish

80ml white wine

200ml tomato passata

Small handful of basil

Salt & pepper

Pecorino, finely grated


Bring a pot of salted water to boil. Add pasta and cook for 7-8 minutes or until al dente.

In a mortar and pestle add the garlic and a pinch of salt and pound until smooth and sticky. Add the anchovies and chilli followed by the almonds and crush into a crumb.

Heat oil in a frying pan and add the almond mixture. Cook for 2-3 minutes then add the wine and reduce by 1/3. Add the tomato passata and bring to a boil and cook for 1-2 minutes. Season with salt and pepper.

Add the pasta and some of the cooking water and toss through the sauce. Add the basil and toss again.

Serve with pecorino and extra freshly cracked black pepper.


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