Creamy Tahini Spaghetti with Sun-Dried Tomatoes and Garlic

1Bring a large pot of salted water to a boil. Add the spaghetti noodles (200 g) and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the noodles and set aside.

2In a large skillet over medium heat, add a splash of olive oil. Once hot, add the minced garlic (4 cloves) and sauté for about 1 minute until fragrant, being careful not to burn it.

3Add the chopped sun-dried tomatoes (100 g) to the skillet and cook for another 2-3 minutes, stirring occasionally.

4In a small bowl, whisk together the tahini (3 tablespoons), lemon juice (2 tablespoons), and reserved pasta water until smooth. If the mixture is too thick, add a little more water until you reach your desired consistency.

5Add the cooked spaghetti noodles (200 g) to the skillet with the garlic (4 cloves) and sun-dried tomatoes (100 g). Pour the tahini (3 tablespoons) sauce over the noodles and toss everything together until well combined. If the pasta seems dry, add a bit more reserved pasta water.

6Stir in the chopped basil and red pepper flakes (¼ teaspoon). Season with salt and pepper to taste. Toss again to combine all the flavors.

7Serve immediately, garnished with additional basil if desired.