Yield: 4 servings
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1/4 cup slivered almonds
4 cups chicken stock
1/4 teaspoon crushed black peppercorns
4 tablespoon chopped fresh basil
1/3 lbs spaghetti, broken into pieces
Heat oil in a large saucepan over low heat. Add onion, garlic and almonds, and cook until onions are transparent.
Stir in stock, crushed peppercorns and basil, cover saucepan and simmer for 10 minutes.
Bring a large sauceoan of water to a boil, add spaghetti and cook until al dente. Drain pasta and add to soup.
Serve immediately, topped with grated cheese, if desired