Cook the spaghetti in the vegetable stock until al dente. Add a little olive oil or butter to the cooking water. After boiling, pour off approx. 250 ml of the cooking water or the vegetable stock and store. Pour off the rest with the spaghetti. Peel off the spaghetti in cold water and pour in a little olive oil and fold in. Cut the sun-dried tomatoes into small pieces and let them steep in the olive oil for about 15 minutes. Chop the garlic cloves and add them to the spaghetti with the pesto. Then fold in the steeped tomatoes and pour the vegetable stock as required. Season the salad with salt and pepper and let it steep for about 2 hours.
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