Trapanese-Style Pesto Spaghetti With Homemade Stracciatella

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add your panko breadcrumbs and dried basil with a pinch of pepper

Cook for 3-4 min or until toasted and golden, then transfer to a plate and reserve the pan – these are your herby breadcrumbs

Meanwhile, drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into small pieces and add them to a medium bowl with your soft cheese, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and 2 tbsp [2 1/2 tbsp] [3 tbsp] cold water

Season with a generous pinch of salt and pepper and give it a good stir – this is your homemade stracciatella

Add your spaghetti to a pot of boiled water and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

While the spaghetti is cooking, peel and finely slice your shallot[s]

Wipe out the reserved pan and return to a medium heat with a drizzle of olive oil

Add the sliced shallot with a pinch of salt and cook for 3-4 min or until softened

Chop your cherry tomatoes in half

Peel and finely chop (or grate) your garlic

Once the shallot has softened, add the halved tomatoes and garlic to the pan with a pinch of salt

Cook for 4-5 min over a medium-high heat or until the tomatoes have softened

Wash your salad and pat dry with kitchen paper

Once the tomatoes have softened, add your tomato paste to the pan with your sun-dried tomato pesto, vegetable stock mix, ground almonds and a very generous splash of starchy pasta water

Cook for 30 secs or until fragrant, then add the drained spaghetti

Give everything a good mix up and cook for a further 30 secs – this is your Trapanese-style pesto spaghetti

Tip: Add a splash more starchy cooking water if your sauce is looking a little dry!