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Cooking the pasta:.
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I prefer Angle Hair pasta multi grain (use what you like).
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Use a 2 quart kettle and fill about 3/4 water.
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Add a splash of olive oil (extra virgin preferred).
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Add a sprinkle of sea salt.
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Bring to a boil and add pasta (about 1/2 lb.
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Cook till done usually when most of the water is absorbed (I do not recommend al dente).
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Strain the pasta thoroughly running cold water through the pasta to blanch it.
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When you are finished draining it, drain it some more (get dry).
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Prepare the rue:.
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Use a large (BIG) fry pan.
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Cover the bottom of the pan with extra virgin olive oil (don't be stingy).
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Put the pan on the stove (low heat) till oil is warm.
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Add minced garlic (the kind in the jar).
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Use enough to cover the oil.
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Add sun dried tomato's (the kind in the jar not the ones in a bag), about 20 of them.
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Add dice tomato's (strain and dry the tomato's before you add them), one can (14.5 ounce).
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Add Optional splash of Red Wine ( I Prefer Carlo Rossi Sangria).
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Turn up the heat (to hot) and pan roast the mix.
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Adding the Pasta:.
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When the garlic is golden brown it's time to add the pasta.
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Lower the heat to (not so hot) introduce the pasta a little at a time.
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Stir the pasta in as you go making sure you are covering it with the rue.
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NOTE: do not add pasta if you can no longer coat it with the rue.
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If you have extra pasta (throw it out).
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Stir and cook, Stir and cook, Stir and cook (about 15 minutes).
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Your done.
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Serve right from the fry pan.
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Place on a pasta tray and serve.
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Put it in a covered oven dish and keep it warm.
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Then serve.
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Store it in the fridge (it tastes even better the next day).
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Comments:.
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I like this dish with sea food.
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You can plate the pasta then dish fish or shrimp over the top.
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Cod fish is a nice enhancement.
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I don't recommend introducing meat to the recipe.
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Serve it on the side of a one inch thick porterhouse is a good thing.
