Spaghetti with Sun-Dried Tomatoes & Pine Nuts

I told you I’m a garlic lover, I think if vampires exists (which by the way, don’t exist – thought you would want to know) I can kill them with one breath from a mile away!  Whoever found garlic bulbs should be given an eternal recognition!  This recipe calls for a lot of garlic – yay!!  This is the type of recipe that reminds me of a wholesome rustic Italian meal somewhere in the rural village of Italy.  I can imagine myself eating this pasta with a good glass of wine over looking the vineyard in Tuscany or sitting in a quaint outdoor garden surrounded by flowers and plants with close friends to share the meal with. 

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1/2 cup sun-dried tomatoes
1 pound spaghetti
3 Tablespoons extra virgin olive oil
8-10 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)

Place the sun-dried tomatoes in a heat proof 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 liquid to moisten the pasta, if needed.  Season with salt and pepper.  Serve hot, topped with grated cheese if you like. 

My opinion: Lovely fragrant garlic in olive oil, deep sun-dried tomato flavour, and fresh nutty pine nuts!  Seriously, what else do I need???   When I cooked the garlic in the olive oil, I added the sliced sun-dried tomatoes which, I think, made the tomatoes more tasty.   I did not add parsley, and also added freshly grated Pecorino Romano cheese.   I made a side of salad with lime, extra virgin olive oil, salt and pepper dressing.

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One thought on “Spaghetti with Sun-Dried Tomatoes & Pine Nuts

  1. i love making this pasta too… i always add a small chili finely chopped when doing the garlic, but i do always add parsley too… it helps to remove the garlicky breath some people get… oh, and i love Pecorino cheese… the Romano is a bit more salty than the Toscano, but both are yumm and sometimes better that Parmigiano i think 😉

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