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🍝 Spaghetti with dried tomatoes

628 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch basil
• 0.5 bunch parsley, flat-leaf
• 2 clove(s) garlic
• 1 small chili pepper(s), red
• 6 tbsp olive oil
• 500 g spaghetti
• 4 tbsp tomato(s), dried in oil
• 2 tbsp pine nuts
• salt and pepper (from the mill)
• parmesan, freshly grated (or vegan parmesan)

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Pat the herbs dry with a kitchen towel.
3. 3. Chop the herbs roughly.
4. 4. Take a small handful of the chopped herbs aside and set them aside.
5. 5. Peel the garlic cloves.
6. 6. Cut the garlic into very fine cubes.
7. 7. Wash the chili pepper.
8. 8. Cut the chili pepper in half lengthwise.
9. 9. Remove the seeds from the chili pepper.
10. 10. Chop the chili pepper very finely.
11. 11. Place the chopped herbs, garlic, and chili into a large bowl.
12. 12. Pour the olive oil over the mixture in the bowl.
13. 13. Mix everything well together.
14. 14. Let the oil-herb mixture infuse for a short time.
15. 15. Bring water to a boil in a large pot.
16. 16. Salt the boiling water.
17. 17. Add the spaghetti to the boiling salted water.
18. 18. Cook the spaghetti according to the instructions on the package.
19. 19. Cut the dried tomatoes into fine strips.
20. 20. Heat a pan without fat.
21. 21. Add the pine nuts to the hot pan.
22. 22. Toast the pine nuts until golden brown.
23. 23. Drain the cooked spaghetti.
24. 24. Add the spaghetti to the bowl with the herb marinade.
25. 25. Toss the spaghetti well with the marinade.
26. 26. Fold in the dried tomato strips into the pasta.
27. 27. Fold in the toasted pine nuts into the pasta.
28. 28. Season the pasta with salt to taste.
29. 29. Season the pasta with pepper to taste.
30. 30. Take four plates and warm them up.
31. 31. Divide the spaghetti evenly among the four plates.
32. 32. Grate Parmesan over the portions.
33. 33. Garnish the dishes with the reserved fresh herbs.

Nutrition per serving

• kcal: 628
• Protein: 20 g · Fett/Fat: 28 g · Carbs: 80 g