Ingredients

• 7 ozs. peeled almonds
• 4 garlic cloves
• 4 basil leaves
• 1/2 cup tomato sauce
• 3.5 ozs. freshly grated Parmigiano Reggiano
• salt
• 14 ozs. fresh linquini
• Extra virgin olive oil (Sicilian) eg. Novello di Macina

Method

Mince the almonds, garlic, and basil until you reach a creamy consistency. Add the tomato sauce and the Parmigiano. Boil salted water for the pasta and cook until al dente. Drain, mix the sauce, add some oil to make it smoother and dress the pasta.