Linguini with dried pomodorini, almonds, basil and oregano

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
  • oregano
  • 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.