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Fusilli with pomorissa


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For 1 person
100 of fusilli 2 tomatoes (medium)
a large handful of fresh lemon balm (or a handful of dried)
2 cloves of garlic
5 peeled almonds but unpeeled
a pinch of crushed red pepper (optional)
extra virgin olive oil


Crushed and finely slice the garlic and doratelo in oil.
Add the tomatoes, thinly sliced, chopped lemon balm and chilli.
Toast the almonds and mash to arrange them finely.
Drain the pasta, add the sauce and almonds ... YUMMMMMM!

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(Thanks to Antonella Sagone)

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