Spaghetti Aglia Olio W/ Sun Dried Tomatoes
Serves:
Ingredients:
-JUDI M.PHELPS (BNVX05A)
1/2
c
Extra-virgin olive oil
9
Garlic cloves; finely minced
1/2
c
Pine nuts
1
lb
Spaghetti; broken in half
3
oz
Oil-cured sun-dried tomatoes
-finely chopped (2-4 oz)
3/4
c
Parsley; finely chopped
1/2
c
Parmesan cheese; grated
Freshly ground pepper; to
-taste
Method:
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