Preparation: Toast pine nuts in a dry frying pan over medium heat until golden brown.
Peel and coarsely dice garlic. Drain tomatoes in a colander, reserving the oil.
Wash chili peppers, slit lengthwise, remove seeds and dice finely.
Preparation: Cook spaghetti in plenty of salted water, drain and collect some of the cooking water.
Meanwhile, blend pine nuts, garlic, chilies, tomatoes, tomato oil and tomato paste to a thick paste. If the paste is too firm, mix in some more cooking water. Mix the spaghetti well with the pesto.
If it is too dry, add some more cooking water. Arrange on plates and serve immediately with a fresh salad.
