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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 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
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
 

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