Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cloves Garlic, thinly sliced
- 2-4 Cento Hot Chili Peppers, chopped
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained and chopped
- 1 lb Anna Spaghetti
- ½ cup Pasta Water, reserved
- 2 tbsp Fresh Parsley, finely chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Parmesan Cheese, shaved
Directions
Cook pasta 2 minutes under the recommended cook time, set aside. Heat olive oil in a pan over medium heat. Add garlic and dried chili peppers. Sauté until garlic is fragrant. Add the sun dried tomatoes to the pan and cook for 3-4 minutes to soften them. Transfer the cooked spaghetti to the pan using a slotted spoon or tongs. Add about 1/2 cup of pasta water to the pan. Let the pasta finish cooking in the pan, allowing it to absorb the flavors. Stir occasionally until the pasta water is absorbed and the sauce coats the spaghetti. Stir in minced parsley to incorporate it into the dish. Taste and adjust the seasoning with salt and pepper as desired. Plate the sun-dried tomato pasta and garnish with Parmesan flakes. Serves 4-6.
