Lots of denial are going on up in the brain, because it’s November.
November = the month when I came into existence.
November = makes me older, every time it arrives.
I am an year older from when I was writing the previous post. *shivers*. Someone please stop the time. It is just a matter of time where very obvious wrinkles gonna make their appearance.
On a happier note, since November comes only once in a year
which is really enough, It was nice to have my birthday on a Sunday and theI enjoyed the special attention, extra love and the pretty things all wrapped up, with bows on them! November is double celebration as it is also Tm birthday! Happy Birthday Tm! On this special day, I wish you all the very best, all the joy you can ever have and may you be blessed abundantly today, tomorrow and the days to come. Here to a fantastic birthday and many more to come. ♣ Just pretend that was a flower ok?
Birthdays aside, do you guys often use sun dried tomatoes in your cooking? I personally love them. For those of you who are not familiar with sun-dried tomatoes, they are actually riped tomatoes that have been dried. Since most of the water content is gone, it takes about 10 kg of fresh tomatoes to yield about 1 kg of sun dried ones! I love the convenience of sun-dried tomatoes preserved in olive oil. It just takes a few sun-dried tomatoes to jazz up a simple dish.
One of the easiest use of the sundried tomatoes would be to add it in Pasta Aglio E Olio which is a simple pasta dish that is made by sautéing minced garlic in olive oil. Some crushed red chili flakes is also added to the pasta. In my opinion, Aglio E Olio has to be the simplest pasta dish out there. However I like to make a couple of variations and adding some chopped sundried tomatoes would be one of my favorites. It gives the pasta an interesting robust taste.
Although I used linguine, yet you can use any type of pasta you prefer, be it penne or spaghetti. Grated parmesan is usually not added to a traditional Aglio Olio, but since I am a fan of Miss parmigiano, I would add a nice sprinkle of it just before serving. Finely chopped parsley or basil can also be added as a garnish.
For those of you who are not used to stocking up on a bottle sun-dried tomatoes in the pantry, you should start from today. It is an affordable and easy ingredient that you can use to jazz up your pasta, stews and soups. This pasta dish is made entirely with pantry items so it is really convenient. Do give this yummy, yet simple Aglio Olio with Sun-Dried Tomatoes a try people. It’s perfect after a long day of work. I think I had dinner ready in about 20 minutes, no joke!
- 1 pound pasta - I used linguine
- ⅓ cup good olive oil
- 8 large garlic cloves, chopped
- 1 tsp crushed red pepper flakes (use half tsp if you prefer less heat)
- ¼ cup minced fresh parsley or basil
- ¼ cup of sliced sun-dried tomatoes
- 1 cup freshly grated Parmesan cheese for sprinkling
- Bring a large pot of water to a boil.
- Add 2 tablespoons of salt to the pasta and cook according to the directions on the package.
- Once al-dente, set aside ¼ cup of the pasta cooking water before you drain the pasta.
- Heat the olive oil over medium heat in a large wok/pan and add garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges.
- Add the red pepper flakes and cook for 30 seconds more. Mix in the sun-dried tomatoes and pasta.
- Add the reserved pasta cooking water and season the pasta with salt.
- Cook for another 2-3 minutes and take the pasta off the flame.
- Plate the pasta and top with Parmesan and parsley/basil.
I rarely use sundried tomatoes, but after seeing your recipe, I might have to try. Happy Birthday!
Yes Kimberly, having a bottle of this in the pantry is the thing to do! Thank you btw!
Happy bufday maya. Semoga sihat selalu. Alhamdulillah pagi tadi sempat masak ni buat anak-anak. Licin you!
Thank you ummi. I am glad the kids loved the pasta 🙂
I have a problem with bell peppers…or is it, they have a problem with me? Anyway, I’ve taken to substituting sun dried tomatoes for them …most of the time it works…operative word MOST.
I’ve not tried this recipe but it reads fantastic!
The classic flavoring for pasta agli’olio is anchovy. Stir one or two in the oil with the garlic – it/they will just dissolve. Once you have tried this, you will always have it this way, and you’ll probably find the cheese unnecessary given the added flavor from the anchovy. Also, a few capers will add a perfect touch.
I’ll have this tonight, with your brilliant addition of the sun-dried tomatoes.
Hi Michael. Yup, I agree with you. Usually when I add capers and anchovy, I call it Pasta Puttanesca. Anchovy adds a certain umami flavour. Anyways enjoy your dinner and thank you for dropping me a msg. 🙂