TAGLIATELLE WITH CHERRY TOMATOES

I got this recipe from the gambero rosso TV channel last week and today I decided to try it out for lunch. It was a success!

You need:
about 20 cherry tomatoes
some pistacchi and pumpkin seeds
a small dried chilli pepper
2 unpeeled garlic cloves
olive oil
basil and mint leaves
250 gr egg tagliatelle

Here's what you do:
Slice the cherry tomatoes as best you can.
Heat a scant tablespoon of olive oil in a pan deep enough to eventually take the pasta, too.
Add the tomatoes to the pan with the crushed chilli pepper [I used my beloved chilli spray instead] garlic and a good handful of basil and mint leaves.
Stir it all around and let it cook slowly.
When the aroma is absolutely heavenly, the tomatoes have softened and the garlic has more or less melted into them [10 minutes or so] turn off the heat.
Now cook the pasta according to the instructions on the pack.
Meanwhile, pound some pistacchio nuts and pumpkin seeds in a mortar. [I didn't have any of the latter and dislike them anyway, so used just pistacchi.] You can grind them in a processor instead but be careful not to overdo it.
Spread the base of a serving dish with some of the ground mixture and more basil and mint leaves.
Drain the pasta, put the pan with the tomatoes in back on the heat and add the pasta to it. Turn it all over a few times and when you think everything is warm again, spoon the lot into the serving dish. Decorate with the rest of the pistacchi mixture and more basil and mint leaves.

Buon pranzo!