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Ingredients
- 1/2 c. Extra-virgin extra virgin olive oil
- 9 x Garlic cloves, finely chopped
- 1/2 c. Pine nuts
- 1 lb Spaghetti, broken in half
- 3 ounce Oil-cured sun-dry tomatoes finely minced (2-4 ounce)
- 2/3 c. Parsley, finely minced
- 1/2 c. Parmesan cheese, grated
- Â Â Freshly grnd pepper, to taste
Directions
- Heat about 3 tabl. of extra virgin olive oil in a small skillet and reserve the rest. Add in garlic and saute/fry over moderate heat stirring frequently for about 1 minute, or possibly till golden brown. Remove from heat. Toast the pine nuts in a small, dry skillet, tossing frequently till golden brown.
- Cook pasta al dente in plenty of rapidly simmering water. Drain and transfer to a serving bowl. Add in the garlic, tomatoes, parsley, pine nuts, Parmesan cheese, and remaining extra virgin olive oil. Toss together. Season to taste with black pepper.
- Festive Occasions by Nava Atlas
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 542 | |
| Calories from Fat 240 | 44% |
| Total Fat 27.52g | 34% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 137mg | 6% |
| Potassium 282mg | 8% |
| Total Carbs 59.62g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.5g | 2% |
| Protein 14.69g | 24% |
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