Sara Danesin Medio
A vegan take on a classic, prepared especially for Veganuary by a master chef.
2 cloves of garlic
A bunch of fresh basil (use just the leaves and NOT the stalks)
60g salted capers (soaked and rinsed)
80g blanched almonds
Half a chilli
500g ripe cherry tomatoes
A handful of fine bread crumbs
8 tbsp of extra virgin olive oil
A vegan take on a classic, prepared especially for Veganuary by a master chef.
1. Bring a large pan of salted water to the boil and cook the spaghetti al dente.
2. In the meantime, blanch the tomatoes in boiling water until the skin breaks – immediately remove them from the boiling water, and plunge them into cold water.
3. Remove the seeds and skin and cut the tomatoes into quarters.
4. In a food processor place the rinsed and dried capers, almonds, garlic, basil and chilli and blitz to a fine paste. To achieve a smooth finish of the pesto add 4 of the 8 tbsp of extra virgin olive oil.
5. When the pasta is cooked, in a large pan place the diced tomatoes, the pesto and warm through at low heat, add the pasta, stir well and (to add some crunchiness) sprinkle some bread crumbs.
6. Serve immediately. Wonderful!
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