Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M.PHELPS (BNVX05A) |
| ½ cup | Extra-virgin olive oil |
| 9 \N | 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 |
| \N \N | Freshly ground pepper; to taste |
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