Spaghetti of Oil Tomatoes

For the spaghetti di pomodori d’olio, cook the spaghetti in plenty of boiling salted water until al dente, strain and rinse with cold water.

For the sauce, finely chop the dried tomatoes, garlic and onion. Heat the oil of the dried tomatoes in a pan, fry the chopped in it.

Add the tomato paste. Add a little more olive oil if necessary. Wash oregano and basil, chop orgeano and pluck basil and add to the sauce. Serve the spaghetti with 3 tablespoons of the sauce and sprinkle with Parmesan.

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