Sun-Dried Tomato Aglio e Olio Pasta
Simple and Flavorful Sun-Dried Tomato Oil Pasta Recipe
Craving a twist on classic oil pasta? Elevate your meal with this Sun-Dried Tomato Aglio e Olio, inspired by the delightful flavors found in sandwiches and pizzas. This recipe uses store-bought sun-dried tomatoes for convenience, infusing the pasta with their concentrated, sweet-tart essence. The combination of fragrant garlic, savory sun-dried tomatoes, and perfectly cooked pasta creates a dish that’s both simple to make and incredibly satisfying. Perfect for a quick weeknight dinner or a more elegant meal, this recipe will surely become a favorite.
Ingredients
- Sun-dried tomatoes, 1 cup (drained)
- Garlic, 7 cloves
- Chicken stock, 0.5 Tbsp
- Salt, 0.5 Tbsp (or to taste)
- Black pepper, to taste
- Olive oil, for sautéing
- Pasta, 1 serving (e.g., Capellini, Spaghetti)
- Parsley flakes, for garnish
- Red pepper flakes (optional)
Cooking Instructions
Step 1
Begin by preparing your pasta water. Bring a large pot of salted water to a rolling boil. While the water heats, thinly slice the garlic cloves. If you’re using red pepper flakes for a touch of heat, have them ready. In a large skillet, heat a generous amount of olive oil over medium-low heat. Add the sliced garlic and optional red pepper flakes. Gently sauté the garlic until it’s fragrant and turns a light golden brown, taking care not to burn it. This slow process allows the garlic to infuse the oil beautifully. (Remember to start boiling your pasta water at this stage. If using thin pasta like Capellini, it will cook very quickly, so you’ll add it later.)
Step 2
Once the garlic is fragrant, add the sun-dried tomatoes to the skillet. If they are whole, you can chop them into bite-sized pieces. Sauté the sun-dried tomatoes for about 1-2 minutes, allowing their intense flavor to meld with the garlic-infused oil. This step helps to soften the tomatoes slightly and release their concentrated sweetness and tang. Keep the heat moderate to prevent the garlic from burning.
Step 3
When your pasta is al dente (cooked to your preference), reserve about 100ml of the pasta water before draining. Add the drained pasta directly to the skillet with the garlic and sun-dried tomatoes. Pour in the reserved pasta water. Stir in the chicken stock and season with black pepper. Taste the sauce and add salt as needed to achieve your desired flavor balance. Toss everything together until the pasta is well coated and the sauce has emulsified, creating a light, glossy consistency. Serve immediately in warm bowls, garnished with parsley flakes for a fresh finish. Enjoy your delicious Sun-Dried Tomato Aglio e Olio!
