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
Related recipes
- Aglio e olio (spaghetti with garlic and olive oil)
- Aglio olio peperoncino
- Linguine aglio, olio e peperoncino
- Linguine shrimp aglio olio with broccoli
- Mom's aglio e olio
- Pinzimonio with olio nuovo
- Shells agli olio
- Spaghetti aglio e olio (spaghetti with garlic
- Spaghetti aglio e olio (spaghetti with garlic and oil)
- Spaghetti aglio olio con acciughe
- Spaghetti aglio, olio e peperoncino
- Spaghetti con aglio e olio
- Spaghetti con aglio, habenero e olio