- 2 Garlic cloves
- 100 grams separated Tomato in oil
- 75 grams Parmesan
- Juice of half of an Oranges
- 2 tablespoons Olive oil
- Salt and freshly ground pepper
- 500 grams Spaghetti
Peel the garlic. Drain tomatoes, reserving the oil. Coarsely chop the tomatoes. Break up parmesan into small pieces. Purée garlic, tomatoes, 5 tablespoons of tomato oil and parmesan in a blender. Stir in orange juice and olive oil. Season with salt and pepper.
Cook spaghetti in plenty of boiling salted water according to package directions until al dente. Drain. Mix with tomato pesto and serve sprinkled with basil leaves.