Fettuccini With Sundried Tomatoes, Pine Nuts And Basil

Serves/Makes: 4    |   Ready In: < 30 minutes

Ingredients:
1 pound fettuccini pasta
1 tablespoon kosher salt
1 jar (8 ounce size) sun-dried tomatoes, packed in olive oil, remove tomatoes, but save the oil
20 fresh basil leaves
2 cloves garlic, grated
2/3 cup pine nuts
1 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 cup finely grated Pecorino-Romano cheese

Directions:
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and pasta. Boil for about 8 minutes until just tender. Drain and return to pot.

While pasta is cooking, chop sun-dried tomatoes fine. Stack the basil leaves on top of each other and roll. Chop into thin strips, then chop the other way.

When pasta is done and drained add about half of the oil that the tomatoes were packed in and toss well. You be the judge of how much more oil you need. I used about 2/3 of the jar. Add the chopped tomatoes, basil, grated garlic, pine nuts, salt and chili flakes. Toss well with tongs. I go shy on the salt because of the cheese. Pecorino-Romano is a salty cheese.

When ready to serve, plate then top with grated cheese.

Cook's Notes: This is a really quick side dish that will impress. Using the oil that the tomatoes come in is the key. You can make this ahead and refresh it with just a little more of the oil when you are ready to serve.

It is good warm or at room temperature and is great for a picnic or backyard BBQ.