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- Spaghetti with Sun-Dried Tomatoes and Pignoli Nuts
- (Spaghetti con Pomodori Secchi e Pinoli)
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- Ingredients:
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- 1/2 cup sun-dried tomatoes
1 pound spaghetti
3 tablespoons extra-virgin olive oil
8 to 10 garlic cloves, minced or pressed
1/4 cup toasted pignoli (pine) nuts
1/4 cup minced fresh parsley (optional)
Salt and pepper to taste
Grated Parmigiano cheese or crumbled ricotta salata (optional)
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- Directions:
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- Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes.
Bring a large covered pot of salted water to a boil.
Add the pasta and cook until 'al dente'.
While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the olive oil and garlic until golden.
Set aside.
Drain the sun-dried tomatoes, reserving the soaking liquid.
Cut the tomatoes into thin strips.
When the pasta is done, drain it and place in a serving bowl.
Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley.
Toss well.
Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed.
Season with salt and pepper.
Serve hot, topped with grated cheese if you like. Makes 4 to 6 servings.
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- That's it!
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