Pesto Trapanese with Spaghetti

Cook Time 30 minutes

Servings 4


1 packet of tube spaghetti
¼ cup of good quality extra virgin olive oil
2 cloves garlic, finely sliced
2 anchovies
120g blanched almonds, toasted
1 punnet of cherry tomatoes, halved
1 bunch of basil
2 good handfuls of freshly grated Parmesan
Salt and pepper


Bring a large pot of salted water to the boil.

Heat a medium pan and lightly toast the whole almonds. Cool slightly before blitzing to a crumb consistency in a small food processor. Place in a large bowl.

Add the pasta to the boiling water and cook as per packet instructions.

Wipe the pan clean and heat the olive oil over a medium heat. Add the garlic and anchovies and soften for 3 minutes before adding tomatoes. Cook the tomatoes for 2 minutes so they are just warmed through, and season well with salt and pepper.

In a mortar and pestle, bruise the basil leaves with a little salt and add to the almond mixture. Pour this mixture into the pan with the oil and tomatoes and stir through.

Once the pasta is cooked, drain and toss through the sauce in the pan, along with a touch of cooking water, and the Parmesan. Serve immediately.

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