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| RECIPE FOR SPAGHETTI AGLIA OLIO W- SUN-DRIED TOMATOES |
Title: Spaghetti Aglia Olio W- Sun-Dried Tomatoes
Category: Ethnic
Serves: 6
Ingredients:
| | -JUDI M.PHELPS (BNVX05A) | | 0.50 | c | Extra-virgin olive oil | | 9.00 | | Garlic cloves; finely minced | | 0.50 | c | Pine nuts | | 1.00 | lb | Spaghetti; broken in half | | 3.00 | oz | Oil-cured sun-dried tomatoes | | | -finely chopped (2-4 oz) | | 0.67 | c | Parsley; finely chopped | | 0.50 | c | Parmesan cheese; grated | | | Freshly ground pepper; to | | | -taste |
Instructions:
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
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