Ingredients
- 50 gr. whole almonds
- 1 small onion
- 2 cloves of garlic
- 4 anchovy fillets in oil
- olive oil
- 300 gr. dried fettuccine , or linguine
- 4 baby courgettes , with flowers
- 300 gr. yellowfin tuna
- 400 gr. quality cherry tomatoes
- 1 lemon
- 30 gr. pecorino cheese
- extra virgin olive oil
Method
- Lightly toast the almonds in a large frying pan on a medium heat, then tip into a pestle and mortar, leaving the pan on the heat.
- Peel the onion and garlic, finely chop with the anchovies and add to the pan with 2 tablespoons of olive oil.
- Fry for 4′, stirring regularly.
- Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the courgettes ½cm thick, reserving the flowers, chop the tuna into rough 1cm dice, then stir both into the frying pan.
- Scrunch in the tomatoes through your clean hands, squeeze over the lemon juice and leave to tick away, stirring regularly.
- Finely grate the pecorino.
- Pound the almonds until fine.
- Once cooked, use tongs to drag the pasta straight into the frying pan, letting some starchy cooking water go with it.
- Toss together, then turn the heat off, tear in the courgette flowers and toss in the pecorino and most of the almonds.
- Check the seasoning, loosen with an extra splash of cooking water, if needed, and serve, sprinkled with the remaining almonds, finished with a drizzle of extra virgin olive oil.