Cook the spaghetti in salted water until al dente. In the meantime, prepare the Red pesto. In a blender, combine the dried tomatoes, pitted green olives, pine nuts, grated parmesan, garlic and a drizzle of extra virgin olive oil. Blend everything until you get one homogeneous cream and season with salt and pepper according to your taste. If it is too dense, add a little spaghetti cooking water.

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