Recipe Spaghettini with tomato, basil and almond water

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  • 360 g noodles
  • 40 cherry tomatoes
  • 40 fresh almonds (or shelled without skin)
  • 4 coppery tomatoes
  • ice
  • basil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe some noodles with tomato water, basil and almonds, blanch the tomatoes in boiling water for 30 seconds. Remove the skin, season with oil, salt, pepper and basil and leave them to marinate in the refrigerator for 12 hours.
Boil the spaghetti al dente in salted water.
Drain them and pour them in water and ice to stop cooking, then drain them very well, eliminating all the water.
Blend the coppery tomatoes and strain the smoothie: lightly crush the pulp, so as to obtain a red-colored tomato water (not completely transparent).
Season the spaghetti with this water, complete them with the marinated tomatoes, cut in quarters, and with the almonds cut in half. Garnish to taste with basil. Alternatively, you can use Greek basil instead of the common one: it has very small and tender leaves, and a sweeter and more delicate aroma.

Recipe: Davide Brovelli, Texts: Laura Forti; Photo: Guido Barbagelata

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