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Spaghetti Aglia Olio W/ Sun-Dried Tomatoes ethnic, pasta 1/2 cup extra-virgin olive oil 9 garlic cloves; finely minced 1/2 cup pine nuts 1 lb spaghetti; broken in half 3 oz oil-cured sun-dried tomatoes finely; chopped (2-4 oz) 2/3 cup parsley; finely chopped 1/2 cup parmesan cheese; grated 1 freshly ground pepper; to taste Heat about 3 tabl. of olive oil in a small skillet and reserve the rest. Add garlic and saute over moderate heat stirring frequently for about 1 minute, or until golden. Remove from heat. Toast the pine nuts in a small, dry skillet, tossing frequently until golden. Cook pasta al dente in plenty of rapidly simmering water. Drain and transfer to a serving bowl. Add the garlic, tomatoes, parsley, pine nuts, Parmesan cheese, and remaining olive oil. Toss together. Season to taste with black pepper. Source: Vegetarian Celebrations, Menus for Holidays and Other Festive Occasions by Nava Atlas Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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