Rehydrate the mushrooms with enough time, at least 45 minutes, covering them well with clean cold water. Stir from time to time and check that they have room to “grow”, since they will increase a lot of volume. Strain and drain well, reserving the liquid. Dry them with kitchen paper and chop into pieces to taste.
Cut the dried tomatoes into strips, peel and finely chop the garlic and ginger. If we use dried tomatoes that are not in oil, we can also rehydrate them with water or leave them in olive oil an hour before. Toast the almonds in an ungreased skillet or casserolebeing careful not to burn them, and remove.
Cook the pasta in plenty of salted water, taking care take it out a minute or two before that it is al dente. Allow to cool, spread out in a bowl and save part of the cooking water.
Heat a couple of tablespoons of oil in the pan and brown the garlic and ginger over low-medium heat. Add 100 ml of the mushroom water and 100 ml of the pasta water, stir and incorporate the mushrooms and the tomato with the crumbled cayenne pepper. Cook over low heat for about 5 minutes and add the pasta.
Cook the whole for another minute or two, adding a little more liquid if necessary, but should not be soggy. Add freshly ground black pepper and finally add part of the almonds and chopped basil. Serve immediately.