Spaghetti with tomato pesto

Ingredients for 2 servings:

• 1 pinch(s) of salt and pepper
• 2 garlic cloves
• 90 g Parmesan or vegetarian hard cheese
• 200g spaghetti
• 100 g tomatoes, dried in oil
• 30 g almonds, ground
• 2 tbsp orange juice
• 2 tbsp olive oil
• ½ bunch basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bring plenty of salted water to a boil. Peel and finely chop the garlic. Roughly chop about 50g of Parmesan cheese. Add the spaghetti to the boiling salted water and cook according to the package instructions for about 8 minutes until al dente. Meanwhile, drain the pickled tomatoes in a sieve, reserving the oil. Finely purée the tomatoes, garlic, and Parmesan in a blender, gradually adding 6 tablespoons of tomato oil. Mix in the ground almonds. Transfer the pesto to a bowl and stir in the orange juice. Mix in the olive oil until the desired consistency is reached. Season with salt and pepper. Drain the pasta in a sieve, leaving some of the cooking water in the pot. Drain the pasta, return it to the pot, and toss with the water. Shave the remaining Parmesan cheese. Mix the pesto into the pasta and serve with the Parmesan shavings and washed basil leaves.