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Fettuccine aglio e olio with sun-dried tomatoes
The classic Italian spaghetti aglio e olio has only three basic ingredients: pasta, olive oil and garlic. In this variation, sun-dried tomatoes and fresh basil are added for more flavor and color.
Course
Appetizer, Side Dish, Snack
Cuisine
Italian
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
17
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
200
grams
spaghetti
(or the usual amount you’d cook for four)
salt
4
tablespoons
extra virgin olive oil
4
tablespoons
minced garlic
4
tablespoons
chopped sun-dried tomatoes
juice of half a lemon
1
small handful
roughly chopped parsley
1
small handful
finely sliced basil
grated Parmesan cheese
to serve
Instructions
Cook the pasta in salted boiling water.
Meanwhile, while the pasta cooks, heat the olive oil in a pan.
Over medium heat, cook the garlic until lightly browned.
Add the sun-dried tomatoes and cook, stirring, for another 30 seconds.
Off the heat, taste and add more salt, if needed.
Divide the pasta among four shallow bowls, sprinkle with Parmesan cheese and serve.