Tom's Spaghetti Salad

Ingredients for 8 servings:

• 500g spaghetti
• 100 g pine nuts
• 1 jar of dried tomatoes in oil
• 2 clove(s) garlic, chopped
• 150 ml olive oil
• 750 ml Mediterranean broth (instant)
• 100 g Serrano ham
• 100 g arugula
• 150 g sheep’s cheese
• 200 g cherry tomatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

First, break the spaghetti in half and cook until al dente. Then rinse it with cold water. In a non-stick pan, toast the pine nuts and finely chopped garlic, then add olive oil and heat. Add the finely chopped sun-dried tomatoes (without oil). Fry everything together for a while, then add the broth. Season to taste with salt, pepper, and perhaps an Italian seasoning. Remove from the heat and let cool slightly. In the meantime, cut the ham into small strips and crumble the feta cheese into small pieces. Halve or quarter the cherry tomatoes and wash the arugula. Now place the spaghetti in a salad bowl and toss with the lukewarm dressing from the pan. Finally, toss the ham, feta cheese, cherry tomatoes, and arugula into the salad. Let it marinate overnight (this is when it’s at its best) and serve the next day.