Cut the cherry tomatoes in half. Roughly slice the sundried tomato slices.
Dilute the stock cube in the 500 ml of hot water.
In a frying pan, pour the spaghetti, cherry tomatoes, onion, garlic cloves, sun-dried tomatoes, basil, pesto rosso and finally the water with the bouillon cube. Add salt and pepper
Cook over medium heat. Pour a good drizzle of olive oil. Stir regularly. Then cover and let cook for about 12 minutes. The pasta will absorb all the water.
If the pasta has absorbed all the water quickly and is not cooked yet, add a little more
Before serving, add a drizzle of olive oil, sprinkle with freshly grated Parmigiano Reggiano and a few pine nuts.
It’s ready!
2 people
30 mn250 g spaghetti
150 g cherry tomatoes
1 red onion, cut into strips
1 yellow bell pepper cut into strips
3 cloves of garlic cut into thin strips
7 slices of dried tomatoes
3 sprigs of basil leaves
3 tbsp of pesto rosso
1 vegetable stock cube
600 ml of hot water (or 650 ml)
Olive oil
Salt, pepper, and paprika
Pine nuts
150 g of grated Parmigiano Reggiano cheese
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