1 clove of garlic, finely chopped
500 grams tomatoes, skins removed
500 grams fettuccini
salt and pepper
50 grams black olives, pitted
50 grams almonds
50 grams pine nuts
50 grams salted capers, washed and drained
1 teaspoon oregano
handful of fresh basil leaves
50 grams pecorino cheese, grated
Sauté the garlic in a sauté pan for 1–2 minutes. Add the tomatoes and season with salt and pepper. Cook the sauce for 20 minutes over a medium heat. Meanwhile, boil the water for the fettuccini. Finely chop the olives, almonds, pine nuts and capers by hand or in a food processor to make a pesto. Roughly chop the basil. Add to the sauce, along with the oregano. Cook the fettuccini until al dente, according to the instructions on the packet. Drain and transfer to a serving dish. Spoon the sauce over the fettuccini, add the prepared pesto and the grated pecorino. Serve immediately.
A juicy, full-bodied red, Cabernet Sauvignon or a Cabernet blend.
Recipe courtesy of Jonathon Trewartha