Spaghetti with dried tomatoes

Ingredients for 4 servings:

• ½ bunch basil
• ½ bunch parsley, flat
• 2 garlic cloves
• 1 small chili pepper(s), red
• 6 tbsp olive oil
• 500g spaghetti
• 4 tbsp tomatoes, dried in oil
• 2 tbsp pine nuts
• Salt and pepper, from the mill
• Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the herbs, pat dry, and roughly chop. Reserve some for garnishing. Peel the garlic cloves and finely dice. Wash the chili pepper, halve it lengthwise, carefully remove the seeds, and chop the pepper very finely. Mix the herbs, garlic, and chili with the olive oil in a large bowl and let it simmer. Meanwhile, cook the spaghetti in boiling salted water according to the instructions. Cut the tomatoes into thin strips. Roast the pine nuts in a hot pan without fat until golden brown. Drain the cooked spaghetti, add to the bowl, and toss with the herb marinade. Add the tomato strips and pine nuts and fold in. Season again with salt and pepper and divide everything between 4 warmed plates. Sprinkle with coarsely grated Parmesan cheese and garnish with the remaining herbs.