Spaghetti Aglia Olio W/ Sun-dried Tomatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M.PHELPS, BNVX05A
1/2 cup: Extra-virgin olive oil,
9: Garlic cloves, finely minced
1/2 cup: Pine nuts,
1 lbs: Spaghetti, broken in half
3 ounce: Oil-cured sun-dried tomatoes finely chopped, 2-4 oz
2/3 cup: Parsley, finely chopped
1/2 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
Source from luhu.jp
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
Source from luhu.jp