Yield: 6 Servings
|\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