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

Ingredients 8
Servings 4


  • 15
    fresh basil, chopped
  • 16
    cherry tomatoes, halved
  • 1
    large bunch spring onions, finely chopped
  • 16
    olives, pitted and halved
  • 200
    sun-dried tomatoes in oil
  • salt and milled black pepper
  • 500
  • 200
    goat's milk cheese


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.

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