Spaghetti with Tomato Sauce À La Alex
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g tomato (s), dried
- 60 g sunflower seeds
- 0.5 teaspoon ½ salt
- 60 ml oil
- 1 teaspoon oregano
- 1 teaspoon chilli, dried
- 1 teaspoon basil, dried
- 400 g spahetti
Print Recipe
Pin Recipe Instructions
- Soak the sun-dried tomatoes in lukewarm water, leave to soak for about 15 minutes. Then pour off. Roast the sunflower seeds in a pan without fat, then let them cool. Puree all ingredients, except spaghetti, in a blender or with a blender until smooth.
- In the meantime, cook the spaghetti al dente. Shortly before the end of the cooking time, remove 120 ml from the cooking water, add to the pesto and mix again briefly. Drain the pasta and serve immediately with the sauce.
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