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Spaghetti with olives  

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4 servings:

Ingredients:

315gr spaghetti

½-cup Greek pitted black olives

½-teaspoon fresh thyme chopped

2-tablespoons chopped basil

1-tablespoons grated lemon zest

2-tablespoon olive oil

2-tablespoons grated Parmesan cheese

12-pieces sun dried tomatoes

2-tablespoons balsamic vinegar

Fresh ground black pepper and easy on salt

 Preparation method:

Soak dried tomatoes in hot water, rinse few 

times with cold water.

Drain and add some olive oil.

It is recommended to prepare dried tomatoes 

couple days in advance.

Cut tomatoes into halves lengthwise.

 In a large saucepan with 2 litres water, teaspoon 

of sea salt, boil spaghetti "al tente not over cooked"

 Drain, in a colander and returned into the 

saucepan, add olive oil and balsamic vinegar mix

and then add all ingredients, mix again and serve hot 

as appetizer or main dish

 In addition sprinkle lemon zest chopped basil

and grated Parmesan cheese.

Serve with green salad