SUN-DRIED TOMATO FETTUCCINE1/2 pound fettuccine or spaghetti, uncooked
1/2 cup dry-pack sun-dried tomatoes
1/4 cup olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup pine nuts, toasted
Cook pasta according to package directions; drain.
Place sun-dried tomatoes in a small bowl. Add enough boiling water to just cover tomatoes. Let stand until tomatoes are soft, about 1 minute. Drain. Coarsely chop tomatoes.
Heat olive oil in heavy small skillet. Add sun-dried tomatoes, garlic and crushed red pepper. Saute until garlic is just golden, about 3 minutes.
Transfer tomato mixture to a large bowl. Add spaghetti and Parmesan. Toss well. Sprinkle with pine nuts. Serve, passing additional Parmesan separately.
Makes 2 servings
Source:
Bon Appetit magazine, October 1992