Spaghetti Aglia Olio With Sun-Dried Tomatoes and Pine Nuts

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* Exported from MasterCook *

 

Spaghetti Aglia Olio With Sun-Dried Tomatoes and Pine Nuts

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 189

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup extra-virgin olive oil -- divided

8 cloves finely minced garlic -- up to 10

3 tablespoons toasted pine nuts

1 pound spaghetti -- broken in half

2 ounces finely chopped oil-cured sun-dried -- to taste, up

to 4

tomatoes

2/3 cup finely chopped fresh parsley

1/4 cup grated fresh Parmesan cheese

salt and freshly ground pepper -- to taste

 

8 to 10 servings

 

Heat 1 tablespoon of the olive oil in a small skillet and reserve the

rest. Add the garlic and saute over moderate heat, stirring frequently,

for about 1 minute, or until golden. Remove from heat. Toast the pine

nuts in a small, dry skillet, tossing frequently until golden.

 

Cook the pasta al dente in plenty of rapidly simmering water. Drain and

transfer to a serving bowl. Add the garlic, tomatoes, parsley, pine nuts,

Parmesan cheese, and remaining olive oil. Toss together. Season to taste

with salt and pepper (taste first-you may not need salt because of the

Parmesan cheese).

 

Calories: 167, Carbohydrate: 19 g, Total fat: 7 g, Cholesterol: 2 g,

Protein: 5 g, Sodium: 48 mg.

 

 

 

 

 

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