Saom Dried tomatoes in oil – 280 gr

Here is a simple recipe for spaghetti with dried tomato, olive and caper pesto:

Ingredients:

320g of spaghetti
100g of dried tomatoes in oil
50g of pitted black olives
2 tablespoons of capers
2 cloves of garlic
30g pine nuts (optional)
50g grated parmesan (optional)
Extra virgin olive oil to taste
Salt and Pepper To Taste.
Instructions:

Cook the spaghetti in plenty of salted water following the instructions on the package until al dente. Drain them and keep them aside, keeping a little of the cooking water.

In the meantime, prepare the pesto: finely chop the dried tomatoes, olives, capers and garlic. If using pine nuts, toast them lightly in a dry pan until golden.

In a large bowl, mix together the sun-dried tomatoes, olives, capers, minced garlic, and toasted pine nuts (if using). Also add the grated parmesan (if desired) and a drizzle of extra virgin olive oil. Mix well until you obtain a homogeneous consistency. If necessary, add a little spaghetti cooking water to obtain a creamier consistency.

Add the spaghetti to the prepared pesto and mix well until completely coated.

Serve the spaghetti with dried tomato pesto, olives and capers hot, adding salt and pepper to taste. If desired, complete with a sprinkling of grated parmesan and a drizzle of extra virgin olive oil before serving.

This simple and tasty recipe will bring a touch of the Mediterranean to your table!