MATERIALS:

1 package spaghetti

2 cups sun-dried tomatoes

2 cloves garlic, chopped,

20 black olives, cut into thin slices

1 cup extra virgin olive oil

1 cup Mavrodafni,

salt and freshly ground pepper

chopped fresh basil


RECIPE:

In a large skillet saute a little garlic oil.

Add sun-dried tomatoes, then stir and add Mavrodafni.

Add the sauce Salt, freshly ground pepper, parsley and olives, stir and remove from heat.

Cook the spaghetti for 8 minutes in large pot after the water you add 3 tablespoons of salt and a little oil.

When ready, drain in a colander and add to sauce and stir.

Pasta is good to serve in a deep dish.