350 g 3/4 Ib fluted sedani (pasta tubes), 4-5 ripe tomatoes, 1 clove of garlic, Fresch basil, Almonds, Skinned grated pecorino cheese, Olive olil.
Skin and seed the tomatoes and dice them. Place in a bowl with a sprig of basil (chopped up with a handful of almonds), a trickle of oli and a handful of cheese. Set aside for half-an-hour.
Cook and drain the spaghetti al dente. Add to the bowl, stir and drizzle over a little more oil. Serve at once.
Preparation time: 10’ + 30'
Cooking time: 12’
Kcal (per serving): 644
Proteins (per serving): 25
Fats (per serving): 30
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