Summary

Ingredients

• 250 g spahetti
• 2 tomato (s)
• 4 tomato (s), dried in oil
• 2 tablespoon lemon juice, freshly squeezed
• 4 tablespoon olive oil
• 10 slices parmesan
• 1 garlic clove (s), pressed or cut into small pieces
• 2 handfuls parsley, smooth
• 25 g pine nuts
• 3 small chilli pepper (s), dried
• 0.5 ½ teaspoon, leveled sea salt, coarse
• 8 black peppercorns

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Instructions

1. Put enough salted water (with 1 teaspoon salt) in a saucepan for the pasta. Cook the pasta al dente according to the instructions on the packet.
2. In the meantime, drain the sun-dried tomatoes and cut them into small pieces with the freshly stalked tomatoes. Put everything in a bowl and mix with the garlic, olive oil and lemon juice. Grind the chillies, sea salt and peppercorns in a mortar. Add to the tomato mixture and stir well.
3. Meanwhile, use a peeler to cut 10 slices of the parmesan. Wash the parsley and roughly chop it a few times. Roast the pine nuts in a hot pan.
4. Drain the pasta and don`t put it off. Let drain briefly. Then immediately add to the bowl with the tomatoes and mix well. Also add the parsley, parmesan (crumble a little in your hand) and pine nuts to the bowl and mix. Serve immediately!
5. The dish is a bit spicy thanks to the chilli and fresh pepper. The parsley taste is very striking due to the amount and gives the dish a different taste.
6. If you don`t like the coarse parsley leaves in your mouth, you can of course chop them up.