Pasta Aglio e Olio with Sun-Dried Tomatoes
Classic garlic pasta with intense tomato flavour.
- 25 min
- 751 kcal / serving
- easy
- vegan
- Protein
- 13.5 g
- Fat
- 34.2 g
- Carbs
- 99.8 g
Contains: gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g spaghetti
- 4 cloves garlic
- 80 g sun-dried tomatoes (in oil)
- 1 tsp chilli flakes
- 4 tbsp olive oil
- 1 handful fresh parsley
- Salt
- Pepper
Method
- Cook spaghetti al dente in plenty of salted water. Reserve 100 ml cooking water.
- Slice garlic thinly. Roughly chop sun-dried tomatoes.
- Warm olive oil in a large pan over low heat. Add garlic and fry slowly until golden – do not let it get too dark.
- Add chilli flakes and sun-dried tomatoes and fry for 1 minute.
- Add cooked spaghetti directly to the pan and toss with a little cooking water until a slightly silky sauce forms.
- Roughly chop parsley and fold in. Season with salt and pepper.
- Serve immediately and sprinkle with more chilli flakes if desired.
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