Mediterranean Pasta Salad

Preheat the oven at 175°C for hot air.

Wash the tomatoes, dry them and put them in a saucepan.

Add the peeled garlic cloves.

Drizzle the tomatoes with 2 teaspoons olive oil.

Season gently with salt, pepper and sugar.

Place the tomatoes in the oven for 30 minutes.

Remove the garlic from the tomato stock and set aside.

Crush the tomatoes and let them cool.

Place the garlic on a cutting board.

Use a knife to mash the garlic into a fine paste.

Add the garlic paste to the tomatoes and stir.

Take the artichokes out of the jar, drain and place them on the board

Halve or quarter the artichoke hearts, depending on their size.

Strain the pickled capers and let them dry.

Try salted capers and if they taste too salty, soak them briefly in cold water.

Take the anchovy fillets out of the oil and dry them with kitchen paper.

Cut the anchovy fillets into small pieces.

Reserve some anchovies, capers and artichokes for decoration.

Add the remaining capers, artichokes and anchovies to the tomatoes.

Roast the pine nuts in a pan until light brown and prepare to serve.

Finely or coarsely grate the parmesan, depending on your preference.

Prepare the parmesan in a parmesan jar for serving.

Boil hot water in a saucepan and season with plenty of salt.

The pasta water may taste like sea water.

For gluten-free pasta, I recommend adding 2 tablespoons of oil.

Put the noodles in the boiling water.

You can use penne, fusilli, girandolle, pipe, rigate, gnocchi, or any other small pasta shape.

Cook the noodles until al dente.

Strain the noodles and shake dry well.

Let the noodles cool down.

You can spread the noodles on a baking sheet.

Mix the lukewarm or cold pasta with tomatoes and vegetables and marinate.

Pluck and prepare the basil.

Season the Mediterranean pasta salad again, then arrange on plates.

Decorate with parmesan, basil and pine nuts.

Drizzle with olive oil before serving, if desired.

Bon appetit!