Vegetarian Recipes - Bucatini with Almonds Recipe

  
 

Bucatini with Almonds Recipe

 

Ingredients

 

Serves 4-6

  • 1 medium onion, finely chopped

  • 4 tbsp extra-virgin olive oil

  • 1 lb/500 g coarsely chopped canned tomatoes

  • salt and freshly ground black pepper to taste

  • 3 oz/90 g almonds

  • 4 thick slices day­old firm-textured bread, cut in cubes

  • 1 lb/500 g bucatini

  • 3/4 cup/75 g freshly grated Pecorino cheese

Method:

  1. Sweat the onion in a frying pan with 1 tablespoon of oil for 10 minutes.

  2. Add the tomatoes and season with salt and pepper. Cover and cook over low heat for 20-25 minutes.

  3. Toast the almonds in a small frying pan over low heat. Remove from heat and chop coarsely.

  4. Sauté the bread in a frying pan with the remaining oil until crisp and brown.

  5. Cook the bucatini in plenty of salted, boiling water until al dente. Drain and transfer to a heated serving bowl.

  6. Pour the sauce over the top. Sprinkle with the almonds, bread, and Pecorino. Serve hot.