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Maya Kitchenette

Aglio Olio with Sun-Dried Tomatoes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 pound pasta - I used linguine
  • 1/3 cup good olive oil
  • 8 large garlic cloves chopped
  • 1 tsp crushed red pepper flakes use half tsp if you prefer less heat
  • 1/4 cup minced fresh parsley or basil
  • 1/4 cup of sliced sun-dried tomatoes
  • 1 cup freshly grated Parmesan cheese for sprinkling
  • Salt

Method
 

  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 1/4 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.