Entree
4 servings
15 minutes
10 minutes
Chef Ida Rodriguez
An easy-to-prepare weeknight meal, or fancy enough for a weekend date-night dinner.
1 cup Dried Red Tomatoes, dry-pack
1/2 cup olive oil
4 cloves peeled garlic, minced
1/2 teaspoon dried, crushed red peppers
1 pound spaghetti, freshly cooked
1 cup Parmesan cheese, freshly grated
1/2 cup Italian pine nuts, toasted
Grated Parmesan cheese
Place Dried Red Tomatoes in small bowl. Add enough boiling water to just cover tomatoes. Let stand until tomatoes are soft, about 1-2 minutes. Drain; coarsely chop tomatoes.
Heat olive oil in heavy small skillet. Add 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.
Pasta and Cheese make a complete protein for a vegan meal. Feel free to add meat or seafood and increase the oil by 1 tablespoon during the sauté to make this an omnivore's meal. Serve with a fresh green salad.
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