Summary

Ingredients

• 0.5 ½ bunch basil
• 0.5 ½ bunch parsley, smooth
• 2 cloves garlic)
• 1 small chilli pepper (s), red
• 6 tablespoon olive oil
• 500 g spahetti
• 4 tablespoon tomato (s), dried, pickled in oil
• 2 tablespoon pine nuts
• Salt and pepper, from the mill
• Parmesan, freshly grated

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Instructions

1. Wash the herbs, pat dry and roughly chop. Save something to garnish.
2. Peel the garlic cloves and cut into fine cubes. Wash the chilli pepper, cut in half lengthways, carefully remove the stone and chop the pod very finely.
3. Mix the herbs, garlic and chilli with the olive oil in a large bowl and let it steep.
4. In the meantime, cook the spaghetti in salted boiling water as instructed.
5. Cut the tomatoes into fine strips. Roast the pine nuts in a hot pan without fat until golden yellow.
6. Drain the cooked spaghetti, transfer to the bowl and mix with the herb marinade. Fold in the tomato strips and pine nuts, season with salt and pepper again and divide everything into 4 preheated plates. Pour coarsely grated parmesan over the top and garnish with the remaining herbs.