Aglio Olio with Sun-Dried Tomatoes
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  • Salt
  1. Bring a large pot of water to a boil.
  2. Add 2 tablespoons of salt to the pasta and cook according to the directions on the package.
  3. Once al-dente, set aside ¼ cup of the pasta cooking water before you drain the pasta.
  4. 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.
  5. Add the red pepper flakes and cook for 30 seconds more. Mix in the sun-dried tomatoes and pasta.
  6. Add the reserved pasta cooking water and season the pasta with salt.
  7. Cook for another 2-3 minutes and take the pasta off the flame.
  8. Plate the pasta and top with Parmesan and parsley/basil.
Recipe by Maya Kitchenette at