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