Fettuccine aglio e olio with sun-dried tomatoes

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Author Connie Veneracion


  • 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.