Tomato and Sun-dried Tomato Spaghetti
Cook the spaghetti in boiling, salted water until al dente.
Roughly chop the dried tomatoes. Peel and finely chop the garlic. Sauté the garlic in hot oil, then add the tomatoes and pour in the red wine. Simmer for 2 - 3 minutes. Add the ground almonds and the lemon zest and season to taste with sugar, sea salt and pepper. Drain the spaghetti, then toss in the sauce and divide into bowls. Sprinkle freshly grated parmesan cheese over the top, garnish with a few basil leaves and serve.