2 tablespoons extra-virgin olive oil, divided use
1/4 cup pine nuts
1 cup sun-dried tomatoes, not in oil
1 cup boiling water
5 garlic cloves, pressed or minced
1/4 teaspoon salt
1/2 cup freshly ground black pepper
1/2 teaspoon red chili flakes
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 pound fettuccine noodles
1/2 cup freshly grated Parmesan cheese
Put a large pot of water on to boil for cooking the fettuccine.
Heat 1 teaspoon of the olive oil in a small pan over medium heat. Add the pine nuts and cook, stirring frequently, until lightly browned. Place the browned pine nuts on a paper towel and set aside. Place the dried tomatoes in a small bowl. Pour the cup of boiling water over them and let them stand until tender. Then drain the tomatoes, reserving the liquid to add later. Coarsely chop the soaked tomatoes and set aside.
Heat the remaining olive oil in a small skillet over medium heat. Add the garlic, chopped tomatoes, salt, pepper, chili flakes, basil and thyme. Cook, stirring frequently, until the garlic is lightly browned, about 3 minutes.
Add to the pan the liquid that was left after the tomatoes were drained, and reduce slightly. (You should have about a cup of sauce.)
Meanwhile, cook the fettuccine al dente according to package directions. Drain thoroughly and toss with the sauce.
Top each serving with 1 tablespoon of the pine nuts and 2 tablespoons of the Parmesan cheese.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 365; Total Fat: 12g; Cholesterol: 8mg; Sodium: 453mg; Carbohydrates: 51g; Fiber: 3g; Protein: 14g
Extra: Sun Dried Tomato Pizza
Spread a pre-baked pizza crust with Classico Creations Sun-Dried Tomato sauce and spread (or a similar sauce of choice). Top with part-skim shredded Mozzarella cheese and bake according to crust package directions. Serving with suggestion: Caesar salad.
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