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Fettuccine With Sun-Dried Tomatoes, Pine Nuts And Basil
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- #116387
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound fettuccine pasta
1 tablespoon kosher salt
1 jar (8 ounce size) sun-dried tomatoes, packed in olive oil, remove tomatoes, but save the oil
20 fresh basil leaves
2 cloves garlic, grated
2/3 cup pine nuts
1 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 cup finely grated Pecorino-Romano cheese
directions
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and pasta. Boil for about 8 minutes until just tender. Drain and return to pot.
While pasta is cooking, chop sun-dried tomatoes fine. Stack the basil leaves on top of each other and roll. Chop into thin strips, then chop the other way.
When pasta is done and drained add about half of the oil that the tomatoes were packed in and toss well. You be the judge of how much more oil you need. I used about 2/3 of the jar. Add the chopped tomatoes, basil, grated garlic, pine nuts, salt and chili flakes. Toss well with tongs. I go shy on the salt because of the cheese. Pecorino-Romano is a salty cheese.
When ready to serve, plate then top with grated cheese.
cook's notes
This is a really quick side dish that will impress. Using the oil that the tomatoes come in is the key. You can make this ahead and refresh it with just a little more of the oil when you are ready to serve.
It is good warm or at room temperature and is great for a picnic or backyard BBQ.
added by
UltimateCook
nutrition data
728 calories, 25 grams fat, 102 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
May 21, 2012
Amazing recipe! I omitted the pine nuts because my daughter is allergic to them, but followed the recipe to a "t" otherwise. We all just loved it! I recommend it highly. Thank you for sharing it.