Summary

Ingredients

• 700 g cocktail tomatoes, halved
• salt and pepper
• 250 g parmesan, rated
• 2 clove (s) garlic, pressed
• 100 g pine nuts, roasted without fat
• 1 bunch basil leaves
• 6 tablespoon olive oil, possibly up to 8
• 500 g spahetti

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Instructions

1. Place halved tomatoes in a large bowl, season with plenty of salt and pepper. Pour the parmesan on top and the squeezed garlic. Spread the pine nuts over it, then sprinkle the basil over it. Drizzle with olive oil.
2. It is best to let the tomatoes steep overnight.
3. Put on water, cook the spaghetti al dente, fold in while hot and enjoy!
4. The sauce is only warmed up by the spaghetti. Is a delicious meal on hot days and is also easy to prepare for visits.