Step 1

Blend the tomatoes in a blender or food processor, then pour them into a sieve placed over the sink to drain excess liquid.

Step 2

Return the drained tomatoes to the blender. Add the almonds, dates, capers, garlic, chillies, basil, parsley, olive oil, and lemon juice.

Step 3

Blend until smooth, then transfer the pesto mixture to a bowl.

Step 4

Stir in the grated Parmesan cheese and season with salt to taste.

Step 5

⁠Meanwhile, cook the spaghetti in a large saucepan of boiling salted water until al dente. Reserve 80ml of the pasta cooking water, then drain the spaghetti well.

Step 6

Return the spaghetti to the same pan and add the reserved cooking water.

Step 7

Pour the Sicilian pesto over the pasta and toss together for about 30 seconds until well combined.

Step 8

Serve immediately, topped with extra Parmesan cheese