Summary

Ingredients

• 175 g pasta
• Water (salt water)
• 2 tablespoon olive oil
• 4 tomato (s), dried in oil, drained
• 4 spring onion (s)
• 225 g cherry tomato (s)
• 10 olives, black
• 10 basil leaves
• 2 tomato (s), dried in oil, drained
• 2 tablespoons oil from the sun-dried tomatoes
• 2 tablespoon balsamic vinegar, darker
• 1 clove garlic
• 1 tablespoon tomato paste
• 2 tablespoon olive oil
• possibly sugar
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cook the pasta in salted water with 1 tablespoon of oil as instructed, drain and rinse with cold water. Transfer to a salad bowl and stir in 1 tablespoon of oil. Attention! Do not cook the pasta too soft!
2. Cut the sun-dried tomatoes and cut the spring onions into fine strips. Halve the cherry tomatoes and olives and tear the larger basil leaves if necessary. Add all the prepared ingredients to the pasta and mix well.
3. For the sauce, puree the dried tomatoes (with oil), vinegar, garlic and tomato paste. Add sugar (if desired), salt and pepper and continue to puree. Gradually drip in the oil and purée briefly until a thick sauce is formed.
4. Pour the sauce over the salad and let it steep for at least 1 to 2 hours before serving.