Sun-Dried Tomato Fettuccine
By Chef Ida Rodriguez
1 cup Dried Red Tomatoes dry-pack
1/2 cup Olive Oil
4 cloves garlic - Minced
1/2 teaspoon Dried Crush Red Peppers
1 pound Spaghetti freshly cooked
1 cup Parmesan Cheese - freshly grated
1/2 cup Pine Nuts toasted
To Your Taste Parmesan Cheese
Place sun-dried tomatoes in 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 dried crushed red pepper.
Sauté until garlic is just golden, about 3 minutes.
Transfer mixture to large bowl. Add spaghetti and 1 cup Parmesan. Toss well.
Sprinkle with pine nuts. Serve, passing additional parmesan separately.