Pasta with Sun-dried Tomatoes, Olives and Basil
Cook the spaghetti in boiling salted water until al dente.
Drain the tomatoes and olives, saving the tomato oil. Cut the tomatoes into thin strips and chop the olives coarsely. Wash the basil, shake dry, pluck the leaves from the stems and coarsely chop.
Peel the garlic, chop finely and sauté in a hot pan with 2 tablespoons tomato oil until transparent. Add the tomatoes, the olives, the drained spaghetti and the basil. Toss briefly, season with salt and pepper and serve in bowls.