Spaghetti with Sun-dried Tomatoes
I don’t follow recipes much these days but I do keep favorites close by, especially if they’re easy and quick to make. This is a spaghetti with sun dried tomatoes recipe from Giada De Laurentiis I discovered a while back and fell in love with. Very few ingredients are needed and it’s one of the simplest, easiest pasta recipes out there. The sweetness of the sun-dried tomatoes really shine and the freshness of the basil feels like summer on a plate and nicely pair with a colorful Valencian salad.
Spaghetti with Sun-dried Tomatoes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Noodles, Main
- Cuisine: Italian
Ingredients
Scale
- 1 pound dry spaghetti
- 8.5 ounce jarred sun-dried tomatoes in oil
- 2 cloves garlic (finely chopped)
- salt and freshly ground pepper
- 1 cup fresh basil leaves
- 1/2 cup freshly grated parmesan
Instructions
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl.
- Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
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