SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS

Spaghetti with Sun-Dried Tomatoes & Pine Nuts image

Yield serves 4 to 6

Number Of Ingredients 8

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1/2 cup sun-dried tomatoes
1 pound spaghetti
3 tablespoons extra-virgin olive oil
8 to 10 garlic cloves, minced or pressed
1/4 cup toasted pine nuts
1/4 cup minced fresh parsley (optional)
Salt and pepper to taste
Grated Parmesan or crumbled ricotta salata (optional)

Steps:

Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
Ingredient Notes
Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
Serving & menu ideas
Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.