Pasta with Sun-Dried Tomatoes and Pignoli Nuts

Name: Pasta with Sun-Dried Tomatoes and Pignoli Nuts
Yield: 4 servings
Ingredients: 1 lb. pasta, preferably bow-shaped farfelle; 1/2 cup olive oil; 1/3 cup pignoli nuts; 2 cloves garlic, minced; 2/3 cup coarsely chopped sun-dried tomatoes; 1 TB. coarsely chopped fresh basil, or 1 tsp. dried; 1/4 tsp. salt, or salt to taste; 1/4 tsp. freshly ground black pepper

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4 servings

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Ronnie's Notes

This dish is such a favorite that people eat it hot, warm, or cold, and it can even be reheated without losing its flavor.

Tips: Second Thoughts This dish also is excellent if you add a cup of diced smoked turkey or baked ham. If you decide to use these ingredients, add them with the sun-dried tomatoes. Kitchen Clue If you like good old-fashioned spaghetti with tomato sauce, check out the “Sauces and Gravies,”recipe section where you’ll find a recipe for marinara sauce and several variations.

Difficulty: Easy

Ingredients

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Scale Recipe

1 lb. pasta, preferably bow-shaped farfelle
1/2 cup olive oil
1/3 cup pignoli nuts
2 cloves garlic, minced
2/3 cup coarsely chopped sun-dried tomatoes
1 TB. coarsely chopped fresh basil, or 1 tsp. dried
1/4 tsp. salt, or salt to taste
1/4 tsp. freshly ground black pepper

Instructions

6 steps•0 completed

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Cook the pasta until it is al dente; then drain it.

While the pasta is cooking, heat 2 TB.

of the olive oil in a skillet over moderate heat.

Add the pignoli nuts and cook them, stirring occasionally, 3– or until the nuts are lightly toasted.

Add the garlic, sun-dried tomatoes, and basil and cook another 1– to heat them.

Add the remaining olive oil.

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