Spaghetti aglia olio w/ sun-dried tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M.PHELPS (BNVX05A) | ||
| ½ | cup | Extra-virgin olive oil |
| 9 | Garlic cloves; finely minced | |
| ½ | cup | Pine nuts |
| 1 | pounds | Spaghetti; broken in half |
| 3 | ounces | Oil-cured sun-dried tomatoes finely chopped (2-4 oz) |
| ⅔ | cup | Parsley; finely chopped |
| ½ | cup | Parmesan cheese; grated |
| Freshly ground pepper; to taste | ||
Directions
Heat about 3 tabl. of olive oil in a small skillet and reserve the rest. Add garlic and saute over moderate heat stirring frequently for about 1 minute, or until golden. Remove from heat. Toast the pine nuts in a small, dry skillet, tossing frequently until golden.
Cook pasta al dente in plenty of rapidly simmering water. Drain and transfer to a serving bowl. Add the garlic, tomatoes, parsley, pine nuts, Parmesan cheese, and remaining olive oil. Toss together. Season to taste with black pepper.
Source: Vegetarian Celebrations, Menus for Holidays and Other Festive Occasions by Nava Atlas