Spaghettone with Friggitelli, Almonds and Ricotta Salata

Method

1. Slice a half clove of garlic thinly.
2. Heat olive oil and a little oil from the sun-dried tomatoes in a pan. Add the sliced garlic and a pinch of Calabrian chili pepper. Sauté briefly.
3. Add a handful of almonds (with skins) and toast them in the pan over high heat until fragrant.
4. Cut 4 sun-dried tomatoes into strips and add them to the pan. Add a splash of pasta water and a few basil leaves. Lower the heat.
5. Prepare the friggitelli: remove the stem and seeds, then slice them into thin strips.
6. Raise the heat to high, add the friggitelli to the pan, and cook until they sizzle and are slightly wilted but still crunchy.
7. Meanwhile, cook the spaghetti in boiling salted water until al dente. Reserve some pasta water, then drain the pasta (or transfer it to the pan for the last 2–3 minutes of cooking).
8. Add the drained pasta to the pan with a couple of ladles of reserved pasta water. Toss vigorously until a creamy sauce forms.
9. Grate some ricotta salata directly into the pan and stir to combine.
10. Add a little lemon zest, toss again, and serve with extra grated ricotta salata on top.