Pasta agio e olio is good but sun-dried tomatoes add another dimension of flavor that makes it even better. The bright red bits make the dish more visually appealing too.
Sun-dried tomatoes are just regular tomatoes that have been dried under the sun to remove the water. So what you get is pure tomato flavor. In the grocery, this Italian cooking ingredient is sold dried or soaked in olive oil usually with added herbs and spices. If you get the kind soaked in oil, you may use the flavor-packed oil in lieu of plain olive oil to make this pasta dish.
Fettuccine Aglio e Olio with Sun-dried Tomatoes
- 200 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
- 1 small handful roughly chopped parsley
- 1 small handful finely sliced basil
- grated Parmesan cheese to serve
- Cook the pasta in salted boiling water (see notes after the recipe).
- 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.
- Off the heat, taste and add more salt, if needed.
- Divide the pasta among four shallow bowls, sprinkle with Parmesan cheese and serve.
To my pasta aglio e olio with sun-dried tomatoes, I added bacon and crumbled Hungarian sausage meat. Result? A meaty pasta dish that is still light and fresh. So delicious! So …