| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Italian |
Italian/tus, Main dishes, Pasta, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry-pack sun-dried tomatoes |
| 1/4 |
c |
Olive oil |
| 2 |
|
Cloves garlic — minced |
| 1/4 |
ts |
Crushed red pepper |
| 1/2 |
lb |
Spaghetti — freshly cooked |
| 1/2 |
c |
Parmigiano-Reggiano cheese |
|
|
Grated |
| 1/4 |
c |
Pine nuts — toasted |
INSTRUCTIONS
Place sun-dried tomatoes in a 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
crushed red pepper. Saute until garlic is just golden, about 3 minutes.
Transfer mixture to a large bowl. Add spaghetti and parmesan. Toss well.
Sprinkle with pine nuts. Serve, passing additional parmesan separately.
Posted to MC-Recipe Digest V1 #155
Date: Fri, 12 Jul 1996 13:37:13 -0700
From: jbenario@ix.netcom.com (Julie E. Benario)
Recipe By : Bon Appetit October 1992
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