Title: Spaghetti Aglia Olio W/ Sun-Dried Tomatoes
Categories: Pasta Ethnic
Yield: 6 Servings

1/2	c	Extra-virgin olive oil
9		Garlic cloves; finely minced
1/2	c	Pine nuts
1	lb	Spaghetti; broken in half
3	oz	Oil-cured sun-dried tomatoes finely chopped (2-4 oz)
2/3	c	Parsley; finely chopped
1/2	c	Parmesan cheese; grated
		Freshly ground pepper; to taste

Heat about 3 tabl. of olive oil in a small skillet and reserve the rest. Add garlic and saute over moderate heat stirring frequently for about 1 minute, or until golden. Remove from heat. Toast the pine nuts in a small, dry skillet, tossing frequently until golden. Cook pasta al dente in plenty of rapidly simmering water. Drain and transfer to a serving bowl. Add the garlic, tomatoes, parsley, pine nuts, Parmesan cheese, and remaining olive oil. Toss together. Season to taste with black pepper.

Source: Vegetarian Celebrations, Menus for Holidays and Other Festive Occasions by Nava Atlas

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