Summary

Ingredients

• 300 g pasta (pappardelle)
• salt
• 0.5 ½ bunch basil
• 200 g cherry tomato (s)
• 100 g tomato (s), sun-dried, pickled in oil
• 100 g olives, reen, pitted
• 2 clove (s) garlic, finely sliced
• 2 tablespoon parmesan, grated

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Instructions

1. Cook the pasta in plenty of salted water according to the instructions on the packet.
2. In the meantime, wash the basil, shake it dry, pluck the leaves off and cut into fine strips. Wash and quarter the cherry tomatoes and remove the stem. Drain the sun-dried tomatoes on a sieve, collecting the oil, then cut the tomatoes into strips. Drain the olives and cut in half. Peel the garlic and cut into fine slices.
3. Heat the collected oil in a pan. Lightly fry the sun-dried tomatoes with olives and garlic. Drain the pasta and fold in.
4. Serve sprinkled with basil, the fresh tomato quarters and parmesan.