Summary

Ingredients

• 280 g spahetti
• 3 cm ginger
• 4 tomato (s), dried in oil
• 1 bunch basil
• 1 clove garlic
• 2 tablespoon peanuts, roasted
• 1 tablespoon soy sauce, sweet
• 1 teaspoon curry paste, red
• 50 ml sesame oil, light
• 2 tomato (s)

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Instructions

1. Put the sun-dried tomatoes in a colander and drain for a few minutes.
2. Then put ginger, dried tomatoes, basil, garlic, peanuts, sweet soy sauce, curry paste and sesame oil in a blender and puree finely.
3. Cut the tomatoes crosswise, briefly put them in boiling water and then rinse in cold water. Then skin, remove the core and cut the pulp into fine cubes.
4. Cook the spaghetti al dente. Before draining, remove about 2 - 3 tablespoons of the cooking water and stir into the pesto.
5. Pour the pesto on the hot pasta and mix well. Finally fold in the fresh tomato cubes and serve immediately.
6. The dish can also be made with Chinese Mie noodles!