Spaghetti salad

Ingredients for 6 servings:

• 1 jar tomatoes, dried in oil
• 2 cloves garlic
• 1 handful of black olives, pitted
• 4 tbsp, heaped oregano, dried
• some capers from the jar
• Salt
• Black pepper, freshly ground
• Chili from the mill
• 4 tbsp olive oil
• 1 handful of cherry tomatoes
• a few stalks of basil leaves or 1 handful of arugula
• 4 tbsp raspberry vinegar
• 10 dashes of Maggi or Maggi herb to taste
• 250 g spaghetti (Capellini No. 1), very thin

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours 1 minute; Cooking/baking time approx. 3 minutes; Total time approx. 13 hours 4 minutes

easy to prepare and can be stored unrefrigerated

For this recipe, I take some time with the marinade, which I prepare the day before. Drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes, finely chop the garlic, and slice the black olives into rings. Mix the ingredients with a few capers and season with oregano, salt, pepper, and chili to taste. I then pour everything into a large, tall coffee mug, press it down a little, add the oil, and continue to add more until everything is nicely coated. I then let this marinade sit overnight (in the refrigerator at high heat, otherwise I leave it outside). The next day, be sure to take the marinade out of the refrigerator and let it come to room temperature. This way, the flavors develop better. Break the pasta into 4-5 cm long pieces and cook according to the instructions until al dente (3 minutes, no longer!). While the pasta is still warm, mix it with the marinade and season with raspberry vinegar and, if desired, a few generous dashes of Maggi. Those who don’t like Maggi simply leave it out. Quarter the cherry tomatoes, chop the basil or arugula, and carefully fold both into the cooled salad. Let it sit for another 1-2 hours before serving and season again with oil and vinegar if desired. If the salad isn’t being served until much later, add the basil or arugula and Maggi herb later. The salad doesn’t need to be refrigerated, which I especially appreciate for barbecues and take-home salads. It will keep for a few days refrigerated.