Pasta with Tomatoes, Almonds and Parmesan (alla trapanese)

Ingredients

• 400 g spaghetti
• 8 tomatoes
• 2 Garlic cloves
• 80 g chopped almond kernels
• 2 sardine fillets (in oil)
• 2 tbsp olive oil
• 2 tbsp light balsamic vinegar
• 1 pinch sugar
• 2 tbsp freshly chopped basil
• 2 tbsp freshly grated Parmesan
• basil leaves for garnish

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Blanch the tomatoes, shock them, peel, quarter, core and dice. Peel the garlic, finely chop it and sauté with the almonds and sardines in a hot pan with oil. Add the tomatoes, cook briefly, then deglaze with vinegar. Season with pepper and sugar, drain the pasta and toss with basil and parmesan. Serve on pre-warmed deep plates, garnished with basil leaves.