Pasta alle Mandorle e Pomodorini Secchi di Santa Maria al Bagno Recipe

Name: Pasta alle Mandorle e Pomodorini Secchi di Santa Maria al Bagno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fat cloves garlic, peeled and crushed; Zest of 1 large orange, removed in strips with a potato peeler; 2/3 cup extra-virgin olive oil; 4 ounces blanched almonds, coarsely chopped; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 1 cup good red wine; 4 ounces sun-dried tomatoes, drained of their oil and thinly shredded; 4 ounces dried black olives, stones removed; 12 ounces bucatini or other dried string pasta; Coarse sea salt for the water; 1 handful of torn basil leaves

Servings: persons

4 fat cloves garlic, peeled and crushed
Zest of 1 large orange, removed in strips with a potato peeler
2/3 cup extra-virgin olive oil
4 ounces blanched almonds, coarsely chopped
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
1 cup good red wine
4 ounces sun-dried tomatoes, drained of their oil and thinly shredded
4 ounces dried black olives, stones removed
12 ounces bucatini or other dried string pasta
Coarse sea salt for the water
1 handful of torn basil leaves

1
With a mezzaluna or a very sharp knife, mince the garlic and the zest to a paste.
2
In a saute pan over a medium flame, heat the olive oil and add the almonds, sauteing them a minute or two in the oil, taking care not to let them get too dark.
3
Remove from the flame and add the garlic/orange paste and the crushed chile, stirring them about and permitting them to scent the oil and the almonds.
4
Set the pan aside.
5
In a small saucepan, heat the wine and add the sun-dried tomatoes and the dried olives, bringing the mixture just to a simmer.
6
Remove the pan from the flame, cover it, and permit the tomatoes and the olives to plump up a bit for 10 minutes.
7
Remove the tomatoes and the olives with a slotted spoon and add them to the saute pan with the almonds.
8
Reduce the remaining wine over a lively flame to a tablespoon or so and add it to the saute pan.
9
Cook the pasta in abundant boiling, sea-salted water to al dente, draining it but leaving it somewhat wet.
10
Transfer the pasta to a large, shallow, warmed bowl, tossing it with the just rewarmed sauce, coating each strand.
11
Strew the pasta with a few torn leaves of basil and present it with good red wine.

998

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 fat cloves garlic, peeled and crushed, Zest of 1 large orange, removed in strips with a potato peeler, 2/3 cup extra-virgin olive oil, 4 ounces blanched almonds, coarsely chopped, and more.

Yes, Pasta alle Mandorle e Pomodorini Secchi di Santa Maria al Bagno falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta alle Mandorle e Pomodorini Secchi di Santa Maria al Bagno

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