Spaghetti with Red Pesto

Toast the pine nuts in a dry frying pan over medium heat, turning until golden brown. Peel and coarsely dice the garlic cloves. Slit the chili peppers lengthwise, remove the seeds and dice the flesh very finely. Drain the dried tomatoes in a sieve, reserving the oil. Coarsely dice the tomatoes.

Chop the chili cubes, garlic, pine nuts and dried tomatoes with a hand blender. Add the water, the drained oil from the tomatoes and the paradeis pulp and mix to a paste.

Cook the spaghetti in enough boiling salted water according to the package instructions. Drain the spaghetti, collecting the cooking water. Pour the cooking water (as for the classic pesto) into a large preheated baking dish form and stir through with the red pesto. Mix the spaghetti well with it on the spot and bring to the table with freshly plucked basil leaves. Add the parmesan separately.

If you want to cook the double batch of pesto on the spot: It will keep for six to eight days in the refrigerator.

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