Sun-Dried Tomato and Basil Aglio e Olio

Ingredients

• 1 pound Spaghetti
• 0.5 cup Extra virgin olive oil
• 6 pieces Garlic cloves, thinly sliced
• 0.5 cup Sun-dried tomatoes in oil, julienned
• 0.5 teaspoon Red pepper flakes
• 1 cup Fresh basil leaves, torn
• 0.5 cup Freshly grated Parmesan cheese
• 0.25 cup Reserved pasta water
• 1 tablespoon Kosher salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti until just al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.

3. 3

   Add the sliced garlic to the oil and cook for 2-3 minutes until golden and fragrant, being careful not to burn it.

4. 4

   Stir in the julienned sun-dried tomatoes and red pepper flakes, letting them warm through for 1 minute.

5. 5

   Before draining the pasta, reserve about a quarter cup of the starchy cooking water.

6. 6

   Add the drained spaghetti directly into the skillet with the garlic oil and sun-dried tomatoes.

7. 7

   Toss the pasta with the reserved cooking water and half of the Parmesan cheese until a light sauce forms.

8. 8

   Remove from heat and fold in the fresh torn basil leaves and remaining cheese before serving.