I’m always looking for light ways to do my pasta. This dish uses sundried tomato to give you that powerful flavor without having to cook town tomatoes forever. Garnish with red pepper flakes, parsley and parmesan cheese for a divine finish!
Tools
- 1 colander
- 1 large pot
- 1 large saucepan
- 1 cutting board
- 1 large knife
- 1 cheese grater
- 1 – 2 bowls for your vegetables
- 1 wooden spoon or spatula
Instructions
- Fill your pot with water and bring to a boil
- While waiting for it to boil – grind your black pepper and set aside
- Add your salt to your black pepper and set aside
- Grate your parmesan cheese and set aside
- Mince your parsley and set aside
- Slice your garlic into thin strips
- Heat your sauce pan and add the butter and olive oil ( high heat)
- Slice your basil into thin strips
- Slice your sundried tomatoes into thin strips
- Once your butter starts to sizzle, add your garlic and drop to medium heat.
- Stir frequently until your garlic starts to look slighty transparent
- Drop to low heat
- If your water is boiling, add the pasta with a teaspoon of olive oil and a teaspoon of salt. Make sure you stir your pasta so it doesn’t stick
- Add your sun dried tomatoes to your saucepan and cook until they soften
- Add your salt and black pepper mix
- Once your pasta is cooked ( as per box instructions), drain the pasta throughly and return it to the saucepan
- Sprinkle the sliced basil onto the pasta and begin to mix the pasta gently with your wooden spoon. You will want to mix from the bottom up to mix it properly. This entire process shouldn’t take more than 2 minutes.
- Remove from heat
- To serve , top with sprinkled parsley, sprinkled parmesan cheese, and red pepper flakes (optional)
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