Spaghetti with red pesto

Ingredients

Directions

1. 1

   Pour the tomatoes into a sieve, drain well, collect the tomato oil. Peel garlic and dice it roughly. Coarsely dice parmesan and tomatoes. Chop nuts coarsely

2. 2

   Prepare the pasta in boiling salted water according to the instructions on the packet. Wash the thyme, shake dry and pluck the leaves from the stalks. Put nuts, parmesan, tomatoes, garlic and 7-8 tablespoons of the tomato oil (jar) into a tall mixing bowl. Puree with a blender. Season to taste with salt, pepper and paprika

3. 3

   Remove 200 ml of pasta water. Drain noodles, quench briefly, drain. Put measured pasta water and noodles back into the pot, heat up briefly. Add about 3/4 of the pesto and 3/4 of the thyme. Arrange on plates and garnish with thyme. Add the rest of the pesto