Categories: Pasta-
Ingredients
- 3/4-lbs cherry tomatoes
- 12 large fresh basil leaves
- 1/3-cup of whole almonds, lightly toasted
- 1 plump garlic clove, crushed and peeled
- 1/4-tsp peperoncino
- 1/2-tsp coarse sea salt
- 1/2-cup extra virgin olive oil
- 1-lb spaghetti
- 1/2-cup grated parmisan cheese
Directions
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Drop the tomatoes, garlic clove, almonds, basil leaves, peperoncino, and salt into a blender for a minute or until a fine puree. With the blender still running pour in olive oil.
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Heat 6 quarts of water, with 1 tablespoon salt. Bring to boil and add speghetti