Spaghetti Aglio Olio with Sun-Dried Tomatoes

By Nava · On Oct 08, 2012

The traditional pasta with garlic and oil gets a fresh twist with sun-dried tomatoes, lots of parsley and a sprinkling of nuts.

Serves: 8

• 1/4 cup extra-virgin olive oil, divided
• 8 to 10 cloves garlic, finely minced
• 1/4 cup crushed walnuts or toasted slivered almonds,
  or 3 tablespoons toasted pine nuts
• 1 pound spaghetti, broken in half
• 2 to 4 ounces, finely chopped oil-cured sun-dried tomatoes, to taste
• 2/3 cup finely chopped fresh parsley
• Salt and freshly ground pepper to taste
• Raw Vegan Parmesan-Style Cheeze, optional

Heat 1 tablespoon of the olive oil in a small skillet. Add the garlic and sauté over medium-low heat, stirring frequently, until golden. Remove from heat. Toast the pine nuts in a small, dry skillet, tossing frequently, until golden.

Cook the spaghetti in plenty of rapidly simmering water until al dente. Drain and transfer to a serving bowl. Add the garlic, tomatoes, parsley, nuts, and remaining olive oil. Toss together.

Season to taste with salt and pepper and serve at once. Pass around the Raw Vegan Parmesan-Style Cheez, if desired.

• Here are more lighter seasonal vegan pasta recipes.

Categories : Pasta and Noodles, Pasta on the lighter side

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3 comments on “Spaghetti Aglio Olio with Sun-Dried Tomatoes”

1. Ruchama on October 9, 2012 at 11:38 pm said:

   Is there a substitute for pine nuts. They are extremely expensive and have been for quite a while. Even more important, some pine nuts are causing unpleasant reactions in consumers’ mouths.’ This passed from anecdotal to significant and Trader Joe’s actually posted a notice about these occurrences.
2. Nava on October 11, 2012 at 11:25 am said:

   Ruchama, you’re right about that, and so I amended the recipe with options for walnuts or almonds. This recipe is adapted from one of my earlier books, in the era when pine nuts were less expensive. Good to know about the allergic reactions, too.
3. Ruchama on October 11, 2012 at 1:47 pm said:

   Thanks. By the way, we loved the golden vegan challah made with butternut squash. We made it several times over the Sukkot holiday. In the process, I found that piercing the squash 6 or 8 times about l/2 inch deep and baking it until it softens (at about 350-375) and the skin starts to turn dark and pucker, then cooling is the easiest way to get the chunks to puree. (Except of course paying the exorbitant price for prepared chunks.) Not only does the baking make peeling and seeding easier, it results in a slightly sweeter and much deeper gold color in the finished product. Your quinoa/olives/dried apricot was a huge success as well. In fact, as I tell my guests, you’ve never led me astray.
   Ruchama