Prepare the pesto: peel and press the garlic cloves. Blend the garlic with the basil leaves and a pinch of coarse salt.
Add the pine nuts and Parmesan, and continue blending until you get a smooth green sauce. Mix in the olive oil.
The Pesto will keep for a few days in the refrigerator in an air-tight jar.
Prepare the pasta: cook the spaghetti according to the instructions on the packet.
Meanwhile, cut the cherry tomatoes in halves and sizzle them a few minutes in a frying pan with a little olive oil.
Cut up the dried tomato flakes.
When the pasta is cooked, drain it and immediately mix in 150 g of pesto.
Arrange on the plates. Add the cherry tomatoes and dried tomatoes. Sprinkle with Parmesan and decorate with basil leaves.
Our suggestion: you can add a few Lucques du Languedoc PDO olive flakes.
We advise you to use an intense-tasting PDO olive oil from Vallée des Baux-de-Provence for its aromas of freshly-cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf.
You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica, Provence.