Spaghetti with Sun-Dried Tomatoes and Balsamic Vinegar

Number of Portions


- 60 ml olive oil
- 450 grams red onion, finely chopped
- 200 grams sun-dried tomatoes, finely chopped
- 50 ml Schwartz Balsamic Dressing
- 1 kg spaghetti, cooked and drained
- 2 tbsp Basil
- Sea Salt , to taste
- Black Peppercorns , freshly ground - to taste
- Fresh Parmesan, grated


Slowly fry the onion in the olive oil for 5 minutes, until soft and tender.

Stir in the tomatoes, oil, vinegar, and cooked the spaghetti and heat through.

Stir through the Schwartz Chopped Basil and season.

Serve with grated parmesan.

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