Ricatoni With Roasted Tomato, Almond And Olive Sauce

Method

1. Preheat the oven to 200°C (400°F).
2. Place the datterini tomatoes on a baking tray, cut side up.
3. Season the tomatoes with salt, pepper, a clove of garlic (slightly crushed), lemon thyme, a few lemon zest strips, and a drizzle of olive oil.
4. Roast the tomatoes for 20-25 minutes until slightly charred but still juicy inside.
5. While the tomatoes roast, toast the whole almonds in a dry pan over medium heat until fragrant, then let them cool on a cutting board.
6. Roughly chop the toasted almonds.
7. Cook the mezze maniche (or ricatoni) in salted boiling water according to package directions until al dente.
8. Once the tomatoes are done, reserve a few whole ones for garnish.
9. Transfer the remaining roasted tomatoes (including garlic, thyme, and lemon zest) to a blender or food processor.
10. Add a handful of the chopped almonds and a drizzle of raw olive oil.
11. Blend into a coarse pesto-like sauce, not a smooth cream.
12. Drain the pasta, reserving a little pasta water.
13. Toss the pasta with the tomato-almond sauce in a pan over low heat for about a minute, adding a splash of pasta water if needed to emulsify.
14. Plate the pasta, top with the reserved roasted tomatoes, remaining chopped almonds, Gaeta olives, and fresh basil leaves.
15. Finish with a pinch of black pepper and serve.