Rigatoni with sun-dried tomatoes, capers, olives and almonds

Preparation

Start by preparing the olive and almond pesto – great with pasta and also perfect on toasted bread. I made this pesto using a blender, but it’s always preferable to use a pestle and mortar. Add 90 grams of stoned olives to the blender, 30 grams of almonds and a bunch of parsley, blend and add a splash of extra virgin olive oil until the pesto gains a soft texture. This vegan pesto is the ideal sauce whoever you might be having to dinner and can be prepared very quickly.

Cut the sun-dried tomatoes into strips and then chop up with some olives. Begin to brown a clove of garlic in 3 spoonfuls of extra virgin olive oil. When it begins to turn gold, add the rinsed salted capers, the chopped olives and the sun-dried tomatoes, cook on a low heat for 3 minutes, then add the chopped datterini tomatoes and continue to cook on a low heat for a further 7 minutes or until the sauce has thickened.

Cook the rigatoni in a large pan of salted water, strain the pasta al dente and then mix into the pan containing the sauce. Always on a low heat, add two spoonfuls of the olive and almond pesto and a grind of black pepper, mix vigorously.

Presentation

Place a nest of the rigatoni at the centre of the plate, dust with the toasted breadcrumbs, and decorate with some of the chopped almonds