- Chop the crumb and fry it in a pan with 2 tablespoons of extra virgin olive oil
- Toast the almonds in a non-stick pan and allow to cool
- Grate roughly 4 almonds and keep them aside
- Put the rest of the almonds in the mixer with basil leaves, 2 broken perino tomatoes, peeled garlic, chili pepper, a pinch of salt, 4 tablespoons extra virgin olive oil. Blend until obtaining a homogenous cream
- In a pot, bring plenty of boiling water. When the water bubbles add the salt
- Pour pasta and cook “al dente”
- Put pasta in a bowl and season with almond pesto.
- Combine 1 perino diced tomato
- Sprinkle pasta with toasted bread crumbs
- Decorate with the chopped almonds put aside
- Serve by by Sale&Pepe – Aprile 2012
Instructions
Ingredients
- 300 gr pasta
- 3 perini tomatoes
- 50 gr peeled almonds
- 50 gr bread crumbs
- a dozen basil leaves
- 1/2 clove of garlic
- 1 pinch of spicy chili powder (if desired)
- extra virgin olive oil
- salt