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Pasta aglio olio with sun-dried tomatoes

IMG_5559 Well, or just simply said : “pasta with olive oil and garlic “:) Sounds pretty tedious if you look at it but I guarantee that this recipe is not boring at all. It is very simple, easy to prepare and definitely one of the best pasta option. My personal add are sun-dried tomatoes because of their specific vibrant and spicy taste for which this food beg for. It seems like the combination of garlic, olive oil, parsley, parmesan cheese and sun-dried tomatoes always meant to be. I am not Italian and I know that many Italians are not happy for all those lets call it “different versions” of their food but I just let myself to be followed by my instinct and creativity as always. I hope you will like this recipe as much as my family and I guess you will appreciate the easiness of it.  My mom used to say : “There is beauty in simplicity”, and that’s what this recipe is about. IMG_5549

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Ingredients:

  • pasta (the type and amount you prefer, I used about 300-400 grams)
  • 1/3 cup of olive oil (better one recommended)
  • 6-8 larger garlic cloves, sliced
  •  cup minced fresh parsley
  • 3/4 cup od freshly grated parmesan cheese, plus some extra for serving
  • salt and freshly ground black pepper
  • 1 Tsp of paprika
  • 6 sun-dried tomatoes in oil, chopped

Instructions:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water according to the package directions. Set aside 1 cup of the pasta cooking water before you drain the pasta. When the pasta is cooked, drain it and transfer it to a bowl.
  • Meanwhile, heat the olive oil over medium heat in a pan large enough to hold the pasta. Add the garlic and cook over medium heat to slowly toast it, about 5 minutes. Then stir in chopped sun-dried tomatoes and cook for another 5 mins till the garlic is slightly golden, add pepper and paprika. Add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes until the liquid is reduced by about a third.
  • Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and toss well. Allow the pasta to rest t for 5 minutes for the sauce to be absorbed.  Sprinkle on half of the parmesan cheese, stir until combined. Serve pasta topped with the remaining cheese. IMG_5557
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7 thoughts on “Pasta aglio olio with sun-dried tomatoes

  1. Pingback: Spaghetti Aglio Olio with sautéed brown champignons & cherry tomatoes | foodaddicted

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