Tomato pesto

Ingredients for 2 servings:

• 60 g dried tomatoes, without oil
• 1 tsp thyme, dried
• 60 g pine nuts
• 40 g Parmesan
• 2 tbsp tomato paste
• 3 tsp olive oil
• 1 tbsp vinegar (white wine)
• salt and pepper
• Sugar
• 300 g spaghetti or other pasta

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Red pesto

Cook sun-dried tomatoes with thyme in boiling salted water for 5 minutes. Drain, reserving 100 ml of cooking liquid. Drain the tomatoes. Toast the pine nuts in a pan without fat. Grate the Parmesan cheese. Roughly chop the tomatoes and purée them with 40 g of pine nuts, tomato paste, the cooking liquid, vinegar, 3 teaspoons of olive oil, and Parmesan cheese. Season with salt, pepper, and sugar. Cook the pasta according to the package instructions. In a pan, combine the dripping pasta and pesto, adding a little of the cooking water to thin it out if necessary. Season to taste and serve.