意大利面alle Mandorle e Pomodorini Secchi di Santa Maria al Bagno
...in the Manner of Saint Mary of the Bath.
Ingredients
serves 4
Step 1
With a mezzaluna or a very sharp knife, mince the garlic and the zest to a paste.
Step 2
In a sauté pan over a medium flame, heat the olive oil and add the almonds, sautéing them a minute or two in the oil, taking care not to let them get too dark. 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. Set the pan aside.
Step 3
In a small saucepan, heat the wine and add the sun-dried tomatoes and the dried olives, bringing the mixture just to a simmer. Remove the pan from the flame, cover it, and permit the tomatoes and the olives to plump up a bit for 10 minutes. Remove the tomatoes and the olives with a slotted spoon and add them to the sauté pan with the almonds. Reduce the remaining wine over a lively flame to a tablespoon or so and add it to the sauté pan.
Step 4
Cook the pasta in abundant boiling, sea-salted water to al dente, draining it but leaving it somewhat wet. Transfer the pasta to a large, shallow, warmed bowl, tossing it with the just rewarmed sauce, coating each strand. Strew the pasta with a few torn leaves of basil and present it with good red wine.