For four people:
- 250 g of linguini
- 10 dried pomodorini, preserved under olive oil
- 100 g pealed almonds
- caciocavallo ragusano
- 1 small bunch of basil
- juice of 1 lemon
- extra-virgin olive oil
- salt and pepper
Cut the dried tomatoes into small pieces, and chop the almonds and washed basil leaves finely. Put these ingredients into a large frying pan with a dribble of extra-virgin olive oil, together with the lemon juice. Stir with a wooden spoon until the ingredients are evenly mixed.
Meanwhile, cook the pasta in a saucepan containing a generous amount of boiling, salted water and drain it as soon as it is al dente. Pour it into the frying pan together over a low flame.
Dust liberally with freshly grated caciocavallo ragusano.
Serve immediately and, if required, add a pinch of freshly-ground black pepper to taste.