Architect’s Pasta

Pasta dell’Architetto , as it is referred to in Sicily was contributed to Eating Well magazine by the Sicilian Architect and winery owner , Giusto Occhipinti .

Yield:
4 servings
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • 3 Tablespoons slivered almonds
  • 2 Tablespoons walnuts
  • 1 Tablespoon pine nuts
  • 1 clove garlic, crushed
  • 2 cups loosely packed fresh basil leaves
  • 1 cup loosely packed arugula or spinach leaves
  • 3 Tablespoons capers, rinsed
  • 2 Tablespoons fresh mint leaves
  • 1 lb vine ripened tomatoes, finely chopped
  • 1/4 cup white wine, or chicken stock
  • 12 or so cherry tomatoes
  • 2 Tablespoons extra virgin olive oil
  • salt and freshly ground pepper, to taste
  • 2/3 lb pasta such as fusilli or penne
  • 1/3 cup freshly grated Parmesan cheese

DIRECTIONS:

  1. Boil a large pot of salted water.
  2. Spread almonds , walnuts and pine nuts in a pie pan and toast at 350*F for 5 to 7 minutes, or until fragrant. Let cool.
  3. Combine nuts and garlic in a food processor and pulse until coarsely chopped. Add basil , arugula ( or spinach ) , capers and mint. Transfer mixture to a large bowl. Add chopped tomatoes and cherry tomatoes and oil. Add the wine. Stir all ingredients to combine. Season with salt and pepper.
  4. Cook Pasta until al dente, 8 to 10 minutes.
  5. Drain reserving some pasta water to add to the sauce as necessary. Toss with sauce.
  6. Serve passing the parmesan separately.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9605