Quick lukewarm parsley spaghetti with cold tomato sauce

Ingredients for 2 servings:

• 250g spaghetti
• 2 tomatoes
• 4 tomatoes, dried in oil
• 2 tbsp lemon juice, freshly squeezed
• 4 tbsp olive oil
• 10 slices of Parmesan
• 1 medium-sized garlic clove(s), squeezed or finely chopped
• 2 handfuls of parsley, flat
• 25 g pine nuts
• 3 small chili peppers, dried
• ½ tsp, leveled sea salt, coarse
• 8 peppercorns, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, prepared in no time

Bring a pot of salted water (with 1 teaspoon of salt) to a boil for the pasta. Cook the pasta al dente according to the package instructions. In the meantime, drain the sun-dried tomatoes and chop them finely with the fresh, stemmed tomatoes. Place everything in a bowl and mix with the garlic, olive oil, and lemon juice. Grind the chilies, sea salt, and peppercorns in a mortar and pestle. Add to the tomato mixture and mix well. Meanwhile, use a vegetable peeler to shave 10 slices of Parmesan cheese. Wash the parsley and chop it roughly a few times. Toast the pine nuts in a hot pan. Drain the pasta and do not rinse it. Let it drain briefly. Then immediately add it to the bowl with the tomatoes and mix well. Add the parsley, Parmesan (crumble it a little in your hand), and pine nuts to the bowl and mix well. Serve immediately! The dish is a bit spicy from the chilies and freshly ground pepper. The parsley flavor is very prominent due to the amount used, giving the dish a different taste. If you don’t like the taste of coarse parsley leaves, you can of course chop them finely.