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
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.