5 medium and ripe plum tomatoes, cleaned and cut into halves
1 red bell pepper, cleaned and cut into quarters
50 g peeled almonds, chopped
1 handful of fresh basil, cleaned and chopped
1 garlic clove, peeled and minced
extra virgin olive oil, to taste
whole sea salt, just enough to taste
freshly ground black pepper, just enough to taste
half a spoon of muscovado sugar
200 g di semi-wholewheat spaghetti
Makes 2 servings. Preheat the oven at 180 ° C. Lay the tomatoes on a baking tray covered with parchment paper. Dress with some olive oil, salt, pepper and a little sugar. Arrange the ppepr on another baking tray. Put the vegetables in the oven. As soon as the pepper looks well roasted, take it out and transfer into a bowl, cover and set aside for around 20 minutes. When the tomatoes are done, remove them from the oven and let cool. Fill a large stockpot with water and bring to a boil. In the meantime, remove the skin from the pepper and break it using a pestle and mortar. Chop the tomatoes and add them to the pepper. Stir in the the almonds, basil, and garlic and pour some olive oil to mix. When you’ve reached a smooth texture, you can adjust with pepper and set aside. Slowly add the pasta to the boiling water. Stir and let cook. Drain the spaghetti al dente and toss in the pesto. You can add some olive oil if necessary, or sauté the pasta in a large heavy-bottomed skillet.
Tips, thoughts and ideas: the same pesto can be used to dress a cold pasta salad.