Categories: Pasta-

Ingredients

• 3/4-lbs cherry tomatoes
• 12 large fresh basil leaves
• 1/3-cup of whole almonds, lightly toasted
• 1 plump garlic clove, crushed and peeled
• 1/4-tsp peperoncino
• 1/2-tsp coarse sea salt
• 1/2-cup extra virgin olive oil
• 1-lb spaghetti
• 1/2-cup grated parmisan cheese

Directions

1. Drop the tomatoes, garlic clove, almonds, basil leaves, peperoncino, and salt into a blender for a minute or until a fine puree. With the blender still running pour in olive oil.

2. Heat 6 quarts of water, with 1 tablespoon salt. Bring to boil and add speghetti

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