Tomato and Almond Sugo with Rosemary

Place 70 g blanched almonds into the mixing bowl, 6 sec./speed 6 chop, transfer to a bowl and set aside.

Place 3 garlic cloves, 1 onion, 2 sprigs fresh rosemary and 1 tsp fennel seeds into the mixing bowl and 5 sec./speed 7 chop. Scrape down the sides of the mixing bowl with the spatula.

Add 40 g olive oil and 3 min./120°C/speed 1 sweat.

Add 800 g tomatoes, 20 g tomato paste, 1 tsp salt and 1 tsp sugar and 8 sec./speed 5 chop.

Place the simmering basket onto the mixing bowl lid and 15 min./Varoma/speed 1 reduce.

Add 47 g blanched almonds and 15 g fresh basil and 20 sec./speed 2/Reverse combine.

Bring plenty of salted water to a boil in a large pot on the stove and cook 500 g pasta according to package instructions until al dente. Drain the pasta, combine with the sauce, arrange on plates, garnish with the remaining 23 g blanched almonds and serve.