For the sauce
6 cloves of garlic
1 1/2 cups of extra virgin olive oil (360 ml)
2 tablespoons of fresh basil leaves (130 g)
1/2 cup of toasted almond, skin removed (75 g)
1/2 cup of dried tomato (100 g)
1/4 cup of green onion, finely chopped (40 g)
1 teaspoon of salt
150g spaghetti
1 teaspoon of salt
6 large yellow tomatoes (2.4 kg)
1 teaspoon of salt
To dust
1/2 cup of pine nuts (70 g)
1 cup of grated Parmesan cheese (100 g)
1/2 cup of fresh basil leaves (30 g for decoration)
For the sauce
6 cloves of garlic
1 1/2 cups of extra virgin olive oil (360 ml)
2 tablespoons of fresh basil leaves (130 g)
1/2 cup of toasted almond, skin removed (75 g)
1/2 cup of dried tomato (100 g)
1/4 cup of green onion, finely chopped (40 g)
1 teaspoon of salt
150g spaghetti
1 teaspoon of salt
6 large yellow tomatoes (2.4 kg)
1 teaspoon of salt
To dust
1/2 cup of pine nuts (70 g)
1 cup of grated Parmesan cheese (100 g)
1/2 cup of fresh basil leaves (30 g for decoration)
Make the sauce: in a small pan, sauté the garlic in olive oil, stirring occasionally with a wooden spoon, until soft (approximately 3 minutes)
Remove from heat and let cool
Blend into a liquidizer, add the remaining ingredients, and blend until smooth. Reserve
Make the macaroni: in a large pot or caldeirão, bring 3 liters of water to a boil with salt
Add the spaghetti in batches and cook until al dente (approximately 12 minutes)
Drain and rinse under cold running water to cool
In a medium bowl, mix the spaghetti with the reserved sauce. Reserve
Prepare the tomato: cut each tomato in half and remove the seeds
Season the interior with salt
Fill the tomato halves with the reserved spaghetti mixture
Dust with pine nuts and Parmesan cheese
Decorate with fresh basil leaves and serve immediately
458 calories per serving
