Sun-Dried Tomatoes Capellini — Bread Bake Beyond

Servings: About 2-3 Ingredients: 300 g Capellini pasta ¼ cup sun-dried tomatoes, chopped 1 cup cherry tomatoes 1 teaspoon chili flakes 8 garlic cloves, minced ¼ cup olive oil 2 tbsp. fresh basil ¼ cup Parmesan cheese Salt and black pepper Instructions: 1. Cook the pasta in a

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Servings About 2-3

Step 2

1. Cook the pasta in a pot of boiling salted water until it's al dente. Then, drain the pasta, reserving a cupful of the cooking water.

Step 3

2. Meanwhile, sizzle the garlic and chili flakes over medium-high heat with the olive oil for 1 minute.

Step 4

3. Add the cherry tomatoes, season with salt and pepper, and cook over high heat for 1 minute. Then lower the heat and cook until they soften, stirring often.

Step 5

4. Add the sun-dried tomatoes and mix.

Step 6

5. Add the cooked pasta and some of the reserved pasta water to the skillet and mix well.

Step 7

6. Top with Parmesan cheese and basil leaves, and stir again.

Step 8

7. Serve with additional Parmesan cheese and chili flakes, if desired (skip the chili if you prefer it less spicy).