Roasted Tomato, Garlic & Almond Pesto With Homemade Fresh Tagliatelle

Instructions

1. Pre-heat oven to 200℃ 
2. Cut tomatoes in half, place on a baking tray with a drizzle of olive oil, sea salt, and black pepper
3. Semi roast tomatoes in the oven for 10 minutes, set aside
4. Toast the almonds in a dry pan over medium heat, occasionally stirring so they don’t burn, about 3 minutes, set aside
5. In a food processor, combine tomatoes, almonds, herbs, garlic and tomato paste, salt, chilli flakes, and black pepper
6. Slowly add the remaining 130ml of olive oil until the sauce begins to emulsify
7. Blitz till you have a smooth paste, remove into a bowl
8. Fold in pecorino cheese and then adjust seasoning to taste, set aside
9. Cook pasta according to packet instructions until al dente, drain reserving a little pasta water and return pasta to the saucepan
10. Pour over the tomato pesto and heat through for a couple of minutes
11. Dish into serving bowl and serve hot with freshly grated pecorino, another drizzle of EVOO, and some crushed red chillis