- 20 ccs oil
- 3 cloves garlic
- 6 sprigs of fresh basil
- 400 grams of spaghetti
- 1 pinch of ground white pepper
- 50 grams of pine nuts
- 1 pinch of salt
Wash the basil, let it drain and finish drying it with a cloth.
Pull out the leaves and chop them very finely.
Peel the garlic and finely chop them and then crush them with a pinch of salt in the mortar.
Add the pine nuts and continue mashing until you obtain a paste with a creamy and homogeneous consistency.
Add the oil at the end and mix.
Put plenty of salted water with a splash of oil in a pot.
When it boils, add the spaghetti, stir and cook until al dente.< /p>
Drain the spaghetti and serve, mixing the pasta and sauce in the same dish.
You can garnish with cherry tomatoes or dried tomatoes.