Summary

Ingredients

• 400 g fettuccine
• 150 g tomato (s), dried, in oil
• 1 bunch basil
• 20 g pine nuts
• 100 g oat cheese
• salt and pepper
• 1 clove garlic

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Instructions

1. Cook the pasta in salted boiling water. Drain the tomatoes. Catch 4 tablespoons of oil and set aside. Cut the tomatoes into strips. Peel the garlic and chop in to fine slithers. Wash the basil and shake dry. Pluck the leaves and chop. Toast the pine nuts in a pan without fat until golden brown, turning them over and over, remove and allow to cool.
2. Heat the tomato oil in a pan, sauté the garlic and tomatoes for 2-3 minutes. Drain the pasta and collect 50 ml of the cooking water. Add pasta, pine nuts and cooking water to the pan and stir in. Season to taste with salt and pepper. Fold in the chopped basil leaves and arrange everything. Crumble the goat cheese and pour over the pasta.