Recipe & photography by Izzie Cox.
Serves 4
Ingredients
3 tbsp extra virgin olive oil
1 red pepper, deseeded and finely sliced
4 garlic cloves, finely sliced
400g Northern Pasta Co casarecce
400g cherry tomatoes, halved
Zest and juice of 1 lemon
1 tsp pomegranate molasses
1 tsp smoked paprika
50g whole almonds
Salt and freshly ground black pepper
5g flat leaf parsley, finely chopped
Method
Heat the oil in a large lidded saucepan on a medium heat, add the sliced red pepper and cook for 5 minutes until soft. Add the garlic and cook for a further minute.
Add the casarecce, tomatoes, lemon zest and juice, pomegranate molasses, paprika and 1 litre of boiling water. Put a lid on the pan and bring to the boil, then remove the lid and cook for 10-12 minutes, stirring regularly.
Meanwhile, toast the almonds in a dry frying pan then leave to cool.
Taste the pasta for seasoning, then serve into bowls. Roughly chop the almonds and sprinkle on the pasta alongside the parsley.
