The recipe, with some little changes and a bunch of my annotations. The recipe has a huge amount of oil. I cut back some, especially for the almonds. The oil is a crucial component of the flavor of the sauce but, yes, it's a lot.
PASTA DI CARNEVALE
Mardi Gras Pasta
Source: _Mimmetta Lomonte's Classic Sicilian Cooking_ (Simon & Schuster, 1990)
Serves 10 [as a first course]
2 large carrots, diced very small
1 medium onion, cut into very small pieces
2 cloves garlic [I crush