This traditional southern Italian pasta recipe, with its base of aglio e olio, garlic and oil, is one of those rustic foods that presents like a gourmet dish. It’s made entirely with pantry items, so it’s a perfect last-minute supper.

　　

Ingredients

serves 4 to 6

　　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 pine nuts

　　1/4 cup minced fresh parsley (optional)

　　Salt and pepper to taste

　　Grated Parmesan or crumbled ricotta salata (optional)

　　

Step 1

Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

　　

Step 2

While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.

　　

Step 3

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.

　　

Ingredient Notes

Step 4

Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).

　　

Serving & menu ideas

Step 5

Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.