Sun-Dried Tomato and Basil Aglio e Olio
Vibrant Mediterranean flavors with oil-packed sun-dried tomatoes and fresh torn basil leaves.
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Ingredients
- 1 pound Spaghetti
- 1/2 cup Extra virgin olive oil
- 6 pieces Garlic cloves, thinly sliced
- 1/2 cup Sun-dried tomatoes in oil, julienned
- 1/2 teaspoon Red pepper flakes
- 1 cup Fresh basil leaves, torn
- 1/2 cup Freshly grated Parmesan cheese
- 1/4 cup Reserved pasta water
- 1 tablespoon Kosher salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti until just al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
- 3
Add the sliced garlic to the oil and cook for 2-3 minutes until golden and fragrant, being careful not to burn it.
- 4
Stir in the julienned sun-dried tomatoes and red pepper flakes, letting them warm through for 1 minute.
- 5
Before draining the pasta, reserve about a quarter cup of the starchy cooking water.
- 6
Add the drained spaghetti directly into the skillet with the garlic oil and sun-dried tomatoes.
- 7
Toss the pasta with the reserved cooking water and half of the Parmesan cheese until a light sauce forms.
- 8
Remove from heat and fold in the fresh torn basil leaves and remaining cheese before serving.
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