Chilled Olive and Tomato Pasta

조리 순서

1. 
   1

   Thinly slice 3 black olives and cut 4 cherry tomatoes into quarters.

2. 
   2

   Add salt to boiling water and cook 40 g of spaghetti until al dente. Rinse under cold water to cool, then drain thoroughly.

3. 
   3

   Soak 20 g of almonds until softened. Blend with 32.5 g of cold water until smooth. Add 12.5 g of extra virgin olive oil, 7.5 g of lemon juice, 1 g of minced garlic, 0.75 g of salt, and 0.15 g of black pepper. Blend again until smooth and creamy.

4. 
   4

   In a mixing bowl, combine the chilled spaghetti, approximately 74 g of almond sauce, sliced black olives, and quartered cherry tomatoes. Toss gently until evenly coated.

5. 
   5

   Transfer the pasta to a serving plate. Garnish with 6 fresh basil leaves and 6 almonds. Sprinkle with 1 teaspoon of lemon zest and finish with a light drizzle of olive oil.