If you don’t live with the idea of impending autumn, just enjoy this recipe: it’s perfect to be combined with the last season warmth.
And if you love strong flavours, expecially garlic, that’s the best for you.
Preparation time: while the pasta is cooking.
Isn’t is amazing?
INGREDIENTS
2 cloves of garlic
Abundant basil
100 g of peeled almonds
400 g of plum tomatoes or tomatoes on the vine
Pecorino cheese to taste
Evo oil to taste
Salt and pepper to taste
METHOD
Make a small cross incision at the base of the tomatoes and boil them for one minute to peel them easily.
Drain them, then peel, cut in small cubes and remove the hard part in the middle.
Now in a mortar (which would be the best!) or with a mixer, mince tomatoes, almonds, garlic and basil for few seconds.
Keep the compound a bit granular.
Add salt and pepper.
Cook the pasta and dress it with the pesto adding pecorino cheese, some basil leaves and few drops of evo oil.
It’s done!
