Spaghetti with sun-dried tomatoes, goat’s milk cheese and olives

Name: Spaghetti with sun-dried tomatoes, goat's milk cheese and olives
Yield: 4 servings
Cuisine: Boil
Ingredients: 15.00 g fresh basil chopped; 16.00 cherry tomatoes halved; 1.00 spring onions finely chopped; 16.00 olives pitted and halved; 200.00 g sun-dried tomatoes in oil; salt and freshly ground black pepper; 500.00 g pasta spaghetti; 200.00 g goat's milk cheese

4 servings

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Dairy

By Food24 November 03 2009

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Ingredients (8)

15.00 g	fresh basil — chopped
16.00	cherry tomatoes — halved
1.00	spring onions — finely chopped
16.00	olives — pitted and halved
200.00 g	sun-dried tomatoes — in oil
	salt and freshly ground black pepper
500.00 g	pasta — spaghetti
200.00 g	goat's milk cheese

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Method:

Mix basil, cherry tomatoes, spring onions and olives. Slice sun-dried tomatoes and stir into mixture. Season well and set aside.
Meanwhile, cook spaghetti according to packet instructions. Rinse and drain. Spoon spaghetti into heated bowls and drizzle over a little oil from sun-dried tomatoes.
Spoon vegetable topping over liberally and top with crumbled or grated goat’s milk cheese.