Noodles

Fettuccine aglio e olio with sun-dried tomatoes

Fettuccine aglio e olio with sun-dried tomatoes | casaveneracion.com

The classic Italian spaghetti aglio 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.

Fettuccine aglio e olio with sun-dried tomatoes

Fettuccine aglio e olio with sun-dried tomatoes
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Servings: 4
Author: Connie Veneracion
Ingredients
  • 150 to 180 grams spaghetti (or the usual amount you’d cook for four)
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons minced garlic
  • 4 tablespoons chopped sun-dried tomatoes
  • juice of half a lemon
  • salt to taste
  • 1 small handful roughly chopped parsley
  • 1 small handful finely sliced basil
  • grated Parmesan cheese to serve
Instructions
  1. 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.
  2. Meanwhile, while the pasta cooks, heat the olive oil in a pan.
  3. 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.
  4. Divide the pasta among four shallow bowls, sprinkle with Parmesan cheese and serve.

Fettuccine aglio e olio with sun-dried tomatoes

To Top