Spaghetti with Sun-Dried Tomato Pesto
Ingredients
- about 350g/12 oz dried gluten-free spaghetti
- 100g/3 1/2 oz 1 cup sun-dried tomatoes
- 2 garlic cloves
- 1 large handful basil leaves
- a pinch of chilli flakes
- sea salt and freshly ground black pepper
- about 4-5 tbsp extra virgin olive oil
- freshly prepared salad with vinegar and
- olive oil
Preparation
Put a large salted water on to boil
Add the spaghetti and cook for about 10-12 minutes, or until cooked al dente
Drain and return to the pan with a little of the cooking water and toss to coat
While the spaghetti is cooking, put the sun-dried tomatoes, garlic, basil, chilli flakes, salt and pepper in a food processor and whiz to blend
Then trickle in the remaining oil and keep whizzing until the mixture is thick and well combined
Whiz it for longer if you prefer smooth pesto
Taste and season some more if needed
Toss the spaghetti with the sauce and serve in a shallow bowls with a sprinkling of black pepper and lightly dressed salad
