Spaghetti with Cocktail Tomatoes and Pesto

Summary

Ingredients

• 300 g spahetti
• 250 g cocktail tomatoes
• 60 g parmesan cheese
• 80 ml olive oil
• 0.5 clove ½ garlic
• 30 g basil
• 1 handful almond sticks
• salt and pepper
• Capers

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Instructions

1. Bring a large pot of salted water to the boil and cook the spaghetti in it according to the instructions on the packet. Remove approx. 100 ml of pasta water shortly before the end of the cooking time and keep.
2. Heat 40 ml of olive oil in a large saucepan. Peel the garlic and cut into fine cubes. Put the garlic in the oil and sauté. Make sure that it does not get any color. Halve the tomatoes and remove the stalk. Cut the tomatoes into 1 cm cubes and add to the garlic.
3. Briefly toast the almond sticks in a small pan. Finely grind the basil in a mortar with salt, 40 ml olive oil and the roasted almond sticks. Put some parmesan in the pesto. Season the pesto with salt and pepper.
4. Drain and drain the spaghetti. Add to the garlic and tomatoes. Mix with the rest of the parmesan and pasta water. Season to taste with salt and pepper. Arrange on plates and serve garnished with some of the pesto.
5. If you like, you can stir in capers.