Mediterranean maltagliato with basil perfumed oil and crunchy almonds

Ingredients

• 10 basil leaves
• 200 g cherry tomatoes
• 1 shallot
• 100 g of thin layers of almonds
• oil and salt (as needed)

Put salted water in a pot. Wash and dry the basil leaves. In a small saucepan pour 5 spoons of extra virgin oil and then add the basil leaves, keeping aside a pair of basil leaves as garnish for later. Cook the oil with low heat for a few minutes, then turn it off, cover with a lid and keep it aside.

In another small pan, fry the thinly chopped shallot. Add the cherry tomatos, choppedinto segments, and cook them until they become soft and make a cream.

Filter the aromatic oil with a strainer.

Cook the maltagliati, drain them and put them in the saucepan with the tomatoes, cook until they are creamy. Add a trickle of aromatic basil oil, the thin sheets of almonds and garnish with the basil leaves left.