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Ingredients for 4 people:
- 400 g Kamut spaghetti "Arconatura"
- 50 g of cherry tomatoes capuliato "Casa Morana"
- 30 g almonds
- 30 g breadcrumbs
- Extra Virgin olive Oil Nocellara "Frantoio Cutrera"
- 1 clove of garlic
- chilli
- Sicilian Pecorino DOP
- salt
Put some olive oil, the garlic, the chili and the Capuliato into a pan and cook all ingredients for 2 minutes. Toast the breadcrumbs and almonds in a separate pan.
Cook the Kamut spaghetti for 8/9 minutes until al dente. Add to sauce and mix well. Sprinkle with almonds and bread crumbs and serve with plenty of grated pecorino.
Recommended wine: Inferno Triacca