Pasta Day: Fettuccini With Garlic And Sun-Dried Tomatoes

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* Exported from MasterCook *

 

Fettuccini With Garlic And Sun-Dried Tomatoes

 

Recipe By : Pasta for all Seasons, Robin Robertson, page 7

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound fettucine

1/2 cup extra-virgin olive oil

2 large garlic cloves -- finely minced

1/2 cup sun-dried tomatoes in olive oil -- drained and chopped

2 tablespoons minced fresh basil

salt and freshly ground black pepper

freshly grated Parmesan

or soy Parmesan

 

In Italy, sun-dried tomatoes are more Likely to be found on an antipasto

platter than as a component of a pasta dish, but I think the combination is

wonderful. Fresh fettuccine may be substituted for dried, if you

like. This will reduce the cooking time significantly.

 

Cook the fettuccine in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 10 minutes. While the pasta is

cooking, heat 1/4 cup of the olive oil In a medium skillet over medium

heat. Add the garlic and cook until soft and fragrant, about 2

minutes. Be careful not to brown the garlic. Stir in the sun-dried

tomatoes and set aside. When the pasta is cooked, drain it and place in a

serving bowl. Add the sauce, the remaining 1/4 cup of olive oil, the

basil, and salt and pepper to taste. Toss well and serve immediately,

topped with grated cheese, if you like.

 

Serves 4

 

Other pasta choices: linguine, spaghetti

 

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