We’re still just at the beginning of our relationship though and haven’t quite got to know each other well enough yet. Only holding hands at this point. However, I have opened my heart and my fridge and am willing to do what it takes to go all the way and actually understand how to get the most out of my new best friend (sorry all real friends who can’t whizz/chop/grate my food, take a back seat).
As I’m sure most of you know, Jamie Oliver has some wonderful books which claim you can make these gorgeous meals in 30 or even a mere 15 minutes. My kitchen ends up looking like my fridge sneezed on most normal cooking days so when I have actually timed myself and attempted these feats, the mess doesn’t even bear thinking about. However, I never had a magimix so I’ve had to use brute force and incredible chopping patience to get desired results. Of course I had to use my brand new giant whizzer and picked a recipe of Jamie’s 30 Minute Meals that I’ve been longing to make fore a while (but just couldn’t stand the thought of 7 hours with a pestle and mortar).
This beautiful pasta sauce is a Sicilian pesto, or Trapani-style as Jamie Oliver refers to it, made with almonds and cherry tomatoes and is totally and utterly gorgeous. I had to refrain from eating straight out of the bowl on this one. I chose a salad that was easy to whip up along side the pasta but that complimented it with some zingy flavours and the deeply rich sundried tomatoes. This, for me, is just a perfect summer meal. What a Nigella thing to say.
Pasta with Sicilian pesto & sundried tomato and pine nut salad
*This is a gorgeous healthy summer recipe, the pasta is delicious warm or cool and would be great for a picnic or alongside a barbecue. If you’re longing for gluten free, pick up some gluten free pasta and you’ve got yourself a delicious, healthy recipe combo that even your non-gluten free buddies (such as myself) will adore.
100g whole blanched almonds (I used flaked almonds for lack of blanched)
2 cloves of garlic
1-2 fresh red chilli’s
2 bunches (50g) of fresh basil
4 anchovy fillets in oil
450g cherry tomatoes, red and yellow if possible
2. PASTA: WHIZ: Add the parmesan, 100g almonds, peeled cloves of garlic and 1 or 2 chillies (stalks removed), to your food processor and whiz it up until fine. If it starts to clump on the sides, push it back in with a spatula. It’s no problem if it isn’t super fine, I love the texture.
3: PASTA: MORE WHIZ: Whilst the food processor is running, add 1 ½ bunches of basil, 4 anchovies, 1 tsp capers and two thirds of the cherry tomatoes. Whiz until it’s a paste, then add a glug or two of olive oil. Taste and season with salt and pepper, pop it aside. Halve or quarter the rest of the cherry tomatoes, then put aside.
*Make the salad just before the pasta is ready so it’s as fresh as possible. If you aren’t serving till later, then wait until you’re just about to serve as the dressing will wilt the leaves a tad.
Recipe credit: ‘Trapani style rigatoni’ from Jamie Oliver’s 30 Minute Meals and ‘Pinenut, sun-dried tomato and cucumber salad’ from Jamie Oliver’s 30 Minute Meals.