Spaghetti with tomato sauce à la Alex

Ingredients for 4 servings:

• 50 g dried tomatoes
• 60 g sunflower seeds
• ½ tsp salt
• 60 ml oil
• 1 tsp oregano
• 1 tsp chili, dried
• 1 tsp basil, dried
• 400g spaghetti

Instructions

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

from dried tomatoes

Soak the sun-dried tomatoes in lukewarm water and let them swell for about 15 minutes. Then drain. Roast the sunflower seeds in a dry pan, then let them cool. Puree all ingredients, except the spaghetti, in a blender or with an immersion blender until smooth. Meanwhile, cook the spaghetti until al dente. Shortly before the end of the cooking time, remove 120 ml of the cooking water, add it to the pesto, and blend briefly again. Drain the pasta and toss it with the sauce. Serve immediately.