Ainsley Harriott served up a tasty Pasta Trapanese with Black Olive Mollica on Ainsley’s Taste of Malta.

The ingredients are: 325g fresh vine cherry or baby plum tomatoes (or peeled medium vine tomatoes), 500g busiate, cassarecce or similar short pasta, 70g blanched almonds, 1-2 cloves of garlic, peeled, small bunch (25g) of basil, leaves picked, 8-10 mint leaves, 70g pecorino cheese, grated (or vegan Italian-hard cheese), 5 tbsp extra-virgin olive oil, ½ lemon, for squeezing, sea salt and freshly ground black pepper.

For the Breadcrumbs: 2 tbsp extra virgin olive oil, 2 slices of white or whole-grain bread, blitzed to a coarse crumb, 1 small clove of garlic, minced, 50g black olives, pitted, chopped, pinch of dried chilli flakes, zest of 1 lemon and 2 tbsp finely chopped fresh parsley.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.