Summary

Ingredients

• 500 g taliatelle
• 15 tomato (s), dried, pickled
• 1 bunch basil
• 1 clove garlic
• 25 g pine nuts
• 2 tablespoon olive oil
• Salt and pepper, whiter

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Instructions

1. Cook the pasta in a pan with salted water for about 8 minutes until al dente.
2. In the meantime, cut the tomatoes into small cubes. Wash the basil, toss dry and finely chop the leaves. Peel the garlic and also finely chop it.
3. Drain the pasta in a colander.
4. Heat the oil in a pan and lightly toast the pine nuts. Add the garlic, tomatoes and basil and heat briefly while stirring. Season with salt and pepper. Add the pasta and let it heat up again briefly. Then serve on preheated plates.