ORECCHIETTE PASTA WITH BELLO ROSSO® BABY ROMA TOMATOES & GREEN JALAPENO SAUCE

Ingredients

• 2x 250g Bello Rosso^® Baby Roma Tomatoes
• 1 garlic clove, crushed
• 1/3 Drained pickled jalapeno
• 1 tsp Ground cumin
• 1 tsp Caster sugar
• 1 Lemon, rind finely grated, juiced
• 1 cup Flat parsley leaves
• 1/2 cup Coriander leaves
• 80ml (1/3 cup) Extra virgin olive oil
• 500g Orecchiette pasta
• 50g dry roasted almonds, roughly chopped
• Baby parsley leaves, to serve

Method

1. Combine the garlic, jalapeno, cumin, sugar, lemon rind and herbs in a food processor. Pulse until finely chopped. Add 1/4 cup of the oil and process until well combined. Remove to a bowl and stir in 2 tablespoons lemon juice.
2. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
3. Meanwhile, heat remaining 1 tablespoon of oil in a large frying pan over medium-high heat. Add the Bello Rosso® tomatoes and season well. Cook, shaking pan for 3-4 minutes or until they start to soften and colour.
4. Drain the pasta reserving 1/2 cup (125ml) of the cooking liquid. Return the pasta to the pan and add the Bello Rosso® tomatoes and jalapeno sauce with a little of the pasta water. Stir gently until pasta is well coated, adding more pasta water if required. Stir in the almonds.
5. Divide the pasta between serving plates, top with herbs and serve.

Tip: Orecchiette is available at most supermarkets. You can also use small shells.