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
- 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
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.
Divide the pasta among four shallow bowls, sprinkle with Parmesan cheese and serve.