INGREDIENTS
FOR 3 PEOPLE
350 g Rummo Whole Wheat Spaghetti Grossi n° 5
6-8 oblong tomatoes
40 g extra virgin olive oil
Fresh basil leaves, as needed
1/2 clove garlic
50 g sliced almonds
DIRECTIONS
Make an x-shaped incision in the end of the tomatoes and immerse them for a few seconds in boiling water, then transfer them into cold (or iced) water. Carefully remove the skins with the help of a paring knife and, once peeled, cut them in quarters lengthwise and eliminate the seeds, the gelatinous parts and the tough part where the stem is attached. With an emulsion blender, blend the olive oil with one of the skinned and deseeded tomatoes, adding the chopped garlic, a pinch of salt and a couple basil leaves. Julienne the rest of the cleaned tomatoes and set aside. Toast the sliced almonds in a pan without adding oil, moving them constantly to avoid burning. Set aside. Pour the Whole Wheat Spaghetti Grossi No. 5 into a pot of salted boiling water, and once ready, drain them into a bowl, adding the julienned tomatoes. Toss. Add the emulsion to the pasta with the rest of the fresh basil leaves torn by hand and toss. Garnish with toasted almond slices.