Fettuccine aglio e olio with sun-dried tomatoes
The classic Italian spaghetti aglia e olio has only three basic ingredients: pasta, olive oil and garlic. Salt is added for flavor; parsley is sprinkled for color and texture. There are only two steps in the preparation of the dish: boiling the pasta the tossing it in the olive oil in which the garlic had been browned. In this variation, chopped sun-dried tomatoes and fresh basil are added for added burst of flavor and color. Truly and seriously good.
Recipe: Fettuccine aglia e olio with sun-dried tomatoes
- 150 to 180 g. of spaghetti (or the usual amount you’d cook for four)
- 4 tbsps. of extra virgin olive oil
- 4 tbsps. of minced garlic
- 4 tbsps. of chopped sun-dried tomatoes
- juice of half a lemon
- salt, to taste
- a small handful of roughly chopped parsley
- a small handful of finely sliced basil
- grated Parmesan cheese, to serve
- Cook the pasta in lots of boiling salted water. When I say salted water, I don’t mean water with a pinch of salt added to it. I mean, really salted water — like sea water.
- Meanwhile, while the pasta cooks, heat the olive oil in a pan.
- Over medium heat, cook the garlic until lightly browned. Add the sun-dried tomatoes and cook, stirring, for another 30 seconds. Turn off the heat.
- Add the cooked and drained pasta to the garlic, tomatoes and oil. Toss. Pour in the lemon juice. Toss some more. Add the parsley and basil, and toss again. Taste the pasta. If it needs more salt, add more salt.
- Divide the pasta among four shallow bowls, sprinkle with Parmesan cheese and serve.
Preparation time: 5 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 4