Spaghetti with Sun-Dried Tomatoes & Pine Nuts

1. 1

   Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes.

2. 2

   Meanwhile, bring a large covered pot of salted water to a boil.

3. 3

   Add the pasta and cook until al dente.

4. 4

   While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden.

5. 5

   Set aside.

6. 6

   Drain the sun-dried tomatoes, reserving the soaking liquid.

7. 7

   Cut the tomatoes into thin strips.

8. 8

   When the pasta is done, drain it and place in a serving bowl.

9. 9

   Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley.

10. 10

    Toss well.

11. 11

    Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed.

12. 12

    Season with salt and pepper.

13. 13

    Serve hot, topped with grated cheese if you like.

14. 14

    Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (saute it in the oil before adding the garlic).

15. 15

    Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.