Summary

Ingredients

• 400 g spahetti
• salt
• 1 glass tomato (s), dried, pickled in oil
• olive oil
• Balsamic vinegar
• salt
• pepper
• 2 bunch rocket
• 200 g parmesan, fresher
• 50 g pine nuts

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Instructions

1. Break through the spaghetti twice and cook in plenty of salted water according to the instructions on the packet.
2. While the spaghetti is cooking, chop the sun-dried tomatoes. Place in a large salad bowl along with the oil from the jar plus olive oil, balsamic vinegar, salt and pepper.
3. Drain the spaghetti and add it to the dressing while it is still hot. Stir again and again and let cool. You may have to add vinegar and oil here, as the spaghetti soaks up the liquid. They still need to swim well in dressing when they are cold.
4. Just before serving, rub the parmesan on a coarse kitchen grater and fold in. Wash the rocket, spin dry and chop a little. Then also add and fold in. Roast the pine nuts, add and carefully fold in. Serve immediately.