Spaghetti salad Italian style

Ingredients for 4 servings:

• 300 g spaghetti, raw weight
• 1 medium-sized bell pepper(s), red or yellow
• 1 spring onion(s)
• 40 g dried tomatoes
• 2 small tomatoes, fresh
• 40 g pine nuts
• 2 garlic cloves
• 3 tbsp olive oil (basil olive oil)
• salt and pepper
• Italian herbs, dried
• e.g. fresh basil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Cook the spaghetti in salted water until al dente. Clean the bell peppers, cut into thin strips, and then cut the strips into thirds. Wash the spring onions and slice them into thin rings. Finely slice the sun-dried tomatoes. Place the bell peppers, spring onions, and sun-dried tomatoes in a bowl, season with salt, drizzle with 1-2 tablespoons of olive oil, and let them stand. Cut the tomatoes into small cubes and add to the vegetables. Drain the spaghetti, fold into the vegetable mixture while still warm, and mix well. Season again with salt and pepper, add Italian herbs, and add olive oil, then cover and let stand. Finely dice the garlic cloves and sauté in olive oil with the pine nuts. While still warm, pour over the pasta mixture. Taste and adjust seasoning if necessary. Add the basil leaves, cover, and let everything cool.