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Pasta with Sun-dried Tomatoes and Pine Nuts
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1 quarts water
3 tablespoons olive oil
6 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
1/2 cup pine nuts
1 cup sliced oil-packed sun-dried tomatoes
1/2 onion, chopped
1/2 cup dry white wine
1 1/2 cups Chicken Stock (see page 225)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound pasta-spaghetti, penne, ravioli or tortellini
1/4 cup freshly grated Pecorino Romano cheese
Serves 4 to 6
Bring the water to a boil in a large pot. Add the olive oil, garlic, red pepper flakes, pine nuts, sun-dried tomatoes and onion to a large saute pan set on high heat. Cook until the inion is soft and the garlic is beginning to brown, about 3 minutes. Stir in the wine and boil until the wine is reduced by half, about 1-2 minutes. Pour in the chicken stock, salt and pepper and bring to a boil. Reduce the heat to medium and simmer for 7 minutes, until the sauce is slightly thickened.
While the sauce is simmering, cook the pasta in the boiling water until just tender. Drain the pasta well and return it to the pot. Pour the sauce over the pasta and cook over medium heat for 3 minutes, stirring constantly. Remove from the heat, stir in the cheese and serve.
Wine Suggestion - Sauvignon Blanc
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