Pasta dell’Architetto , as it is referred to in Scicily was actually contibuted to Eating Well magazine bythe Scicilian Architect and winery owner , Giusto Occhipinti . This is my type of pasta dish , low in fat and high in flavor . The sauce must be made and waiting for the hot pasta , which brings out its vibrant flavors .
Makes about 8 cups or 6 servings
Eating Well Magazine
3 Tbps slivered almonds
2 tbps walnuts
1 tbps pine nuts
1 clove garlic , crushed
3 cups loosely packed fresh basil leaves
1 cup loosley packed arugula or spinach leaves
3 tbps capers , rinsed
2 tbps fresh mint leaves
1 1/2 lb vine ripened tomatoes , finely chopped
1 tbps extra virgin olive oil
salt and freshly ground pepper , to taste
1 lb pasta such as fusilli or penne
1/3 cup freshly grated Parmesan cheese
Put a large pot of salted water on to boil
Spread almonds , walnuts and pine nuts in a pie pan and toast at 350*F for 5 to 7 minutes , or until fragrant . Let cool.
In a food processor , combine nuts and garlic and pulse until coarsely chopped . Add basil , arugula ( or spinach ) , capers and mint ; pulse until finely chopped . Transfer mixture to a large bowl , add tomatoes and tomatoes and oil and stir to combine . Season with salt and pepper .
Meanwhile , cook pasta until al dente , 8 to 10 minutes . Drain and toss with sauce . Serve passing parmesan separately .