Pasta Alla Trapenese with Black Olive Mollica - Ainsley Harriott

Ingredients

• For the Pasta
• 325g fresh vine cherry or baby plum tomatoes (or peeled medium vine tomatoes)
• 500g busiate, cassarecce or similar short pasta
• 70g blanched almonds
• 1-2 cloves of garlic, peeled
• small bunch (25g) of basil, leaves picked
• 8-10 mint leaves
• 70g pecorino cheese, grated (or vegan Italian-hard cheese)
• 5 tbsp extra-virgin olive oil
• ½ lemon, for squeezing
• sea salt and freshly ground black pepper
• For the Breadcrumbs
• 2 tbsp extra virgin olive oil
• 2 slices of white or whole-grain bread, blitzed to a coarse crumb
• 1 small clove of garlic, minced
• 50g black olives, pitted, chopped
• pinch of dried chilli flakes
• zest of 1 lemon
• 2 tbsp finely chopped fresh parsley