Name: Spaghetti with sun-dried tomato
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 200 g spaghetti; 15 g ripe cheery tomatoes on the vine; 10 black olives (pitted); 4 sun-dried tomatoes in oil (drained); For the pesto:; 4 sun-dried tomatoes in olive oil and; 2 Tbsp of the olive oil; 1 Tbsp red wine vinegar; 1 garlic clove (chopped); ½ teaspoon capers (drained); 2 Tbsp finely grated Parmesan; 1 handful of basil leaves; 1 Tbsp pine nuts

Spaghetti with sun-dried tomato

This spaghetti with sun-dried tomato pesto is a quick and easy dish – perfect for busy days. It can be eaten cold too, so you can take it with you in your lunch-box or to a picnic. Use gluten-free spaghetti if your diet requires it – and you can make it with other types of pasta too!

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

200 g spaghetti
15 g ripe cheery tomatoes on the vine
10 black olives pitted
4 sun-dried tomatoes in oil drained
For the pesto:
4 sun-dried tomatoes in olive oil and
2 Tbsp of the olive oil
1 Tbsp red wine vinegar
1 garlic clove chopped
½ teaspoon capers drained
2 Tbsp finely grated Parmesan
1 handful of basil leaves
1 Tbsp pine nuts

Method

Cook the pasta according to the instructions on the pack.
In the meantime put the pesto ingredients into a food processor and pulse until until you get a rough paste.
Finely chop the sun-dried tomatoes, quarter the tomatoes, and slice the olives.
Drain the pasta, then place it in a mixing bowl.
Add the pesto, toss well, then add the tomatoes, olives, and sun-dried tomatoes. Mix gently.
Serve with freshly ground pepper and a few basil leaves.

Spaghetti with sun-dried tomato

Ingredients

Method

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