John Myers
Ingredients for 8 servings:
- 500g spaghetti
- 1 jar tomato(s), dried, in oil (340g drained weight)
- 1 jar of dry-pickled black olives (230g)
- 2 cloves garlic
- 2 tbsp capers
- 3 tbsp tomato paste
- 1 bunch of basil
- 8 tbsp olive oil
- some salt
- Pepper, freshly ground
- 200 g Parmesan, freshly grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Mediterranean
Break the spaghetti in half a few times and cook in plenty of salted water until al dente (approx. 8 minutes). Stir frequently during cooking. Rinse the spaghetti in a sieve with hot water and drain well. Drain the dried tomatoes and cut into small pieces, pit the olives and roughly chop them. Peel and finely chop the garlic, and drain the capers. Put everything in a large bowl and puree with a hand blender until smooth. Add the tomato puree. Fold in the spaghetti. Rinse the basil and pat dry. Pluck the leaves from the stems and finely chop, then mix with the olive oil. Fold into the salad and season with salt and pepper. Serve sprinkled with cheese.
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