- 4
- 25 mins
Ingredients
- 1/2 cup sun-dried tomatoes
- 1 pound spaghetti
- 3 tablespoons extra-virgin olive oil
- 8 to 10 garlic cloves, minced or pressed
- 1/4 cup toasted pine nuts
- 1/4 cup minced fresh parsley (optional)
- Salt and pepper to taste
- Grated Parmesan or crumbled ricotta salata (optional)
Preparation
Step 1
Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
Ingredient Notes
Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).