This traditional southern Italian pasta recipe, with its base of aglio e olio, garlic and oil, is one of those rustic foods that presents like a gourmet dish. It’s made entirely with pantry items, so it’s a perfect last-minute supper.
Recipe information
Yield
serves 4 to 6
Ingredients
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.
Step 2
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.
Step 3
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
Step 4
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).
Serving & menu ideas
Step 5
Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.
