Spaghetti with tomatoes, basil and lemon oil

Ingredients for 4 servings:

• 400g spaghetti
• 1 bunch of basil
• Cherry tomatoes
• 1 garlic clove(s)
• 100 g feta cheese
• 4 tbsp oil (lemon oil)
• 30 g pine nuts
• salt and pepper

Instructions

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

Cook the spaghetti until al dente. Finely chop the basil and cut the feta cheese into small cubes. Toast the pine nuts in a pan without any fat. Halve the cherry tomatoes and, about 5 minutes before the spaghetti is ready, gently fry them in a pan with the crushed or thinly sliced ​​garlic for a few minutes until they are nice and soft, not mushy. Season the tomatoes with salt and pepper. Stir the basil into the cooked spaghetti and serve them on plates. Then place the tomato halves on top and sprinkle with the feta cheese. Drizzle lightly with lemon oil and garnish with the toasted pine nuts. Tip: If you’re not a fan of feta cheese, you can use shaved Parmesan instead—also delicious!