spaghetti salad

Ingredients for 4 servings:

• 1 pack of spaghetti
• salt water
• n. B. herb butter
• lots of garlic, fresh or frozen
• 1 bunch parsley, fresh or frozen
• 1 bunch chives, fresh or frozen
• 1 red bell pepper(s), cut into strips
• e.g. cheese (Gouda), grated
• salt and pepper
• e.g. olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 19 minutes

for garlic fans…

Cook the spaghetti in salted water, drain and rinse well. Melt the herb butter (homemade or store-bought) in a pot and stir it into the spaghetti. Dice the garlic and add it if you like. It can be quite garlicky. Add the finely chopped herbs. Add strips of bell pepper. Season the whole thing with salt and a little pepper and add a little olive oil as you mix until the desired consistency is reached and the pasta is no longer sticky. Grate the cheese and mix it into the pasta. The pasta absorbs a lot of oil, so you need to add a little more oil after a while (or just before serving) to prevent it from becoming too dry. The spaghetti salad tastes best when it’s well-simmered. However, the herbs will turn the garlic green after it’s been simmering for a while.