Maccheroni with tomato water, basil sauce and tomato and mozzarella caviar

Ingredients

• For tomato water:
• 1 kg of cherry tomatoes (I used Piccadilly)
• For the tomato caviar:
• 150 g of pachino tomatoes
• 1 g of agar agar
• 300 ml of seed oil
• a syringe without a needle is a dropper
• For the mozzarella caviar:
• 100 g of mozzarella water
• a syringe without a needle or a dropper
• For the basil sauce
• 40 g of basil
• 40 g of parsley
• 40 g of boiled potato
• 20 g of almonds
• Extra virgin olive oil
• Salt
• For pasta:
• 150 g of Maccheroni Leonessa pasta