1/2 bunch Basil
1/2 bunch Parsley, smooth
2 Garlic clove (s)
1 small Chili pepper (s), red
6 tbsp Olive oil
500 g Spaghetti
4 tbsp Tomato (es), dried, canned in oil
2 tbsp Pine nuts
Salt and pepper from the mill
Parmesan cheese freshly grated,
Preparation
Working time: about 20 min / Difficulty: easy / Condensing p.
Wash the herbs, pat dry and chop coarsely. Pick up something for garnish.
Peel the garlic cloves and cut into fine dice. Wash the chili pepper, cut in half lengthwise, remove the seeds carefully and chop very finely the pod.
Mix herbs, garlic and chilli in olive oil in a large bowl and let them go.
Meanwhile, cook the spaghetti in boiling salted water as directed.
Cut the tomatoes into thin strips. Toast the pine nuts in a hot pan until golden yellow without fat.
Drain the cooked spaghetti, mix in the bowl and refill with the herb marinade. The tomato strips and stir in the pine nuts, salt and pepper to taste again and distribute everything in preheated plate 4. Give roughly grated Parmesan cheese and garnish with the remaining herbs.
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