Tiscali Lifestyle Food & Drink

Ingredients

12 oz pasta - fusilli or rigitoni
5 tablespoons olive oil
2/3 cup toasted pine nuts
2/3 cup sun-dried tomatoes
1/2 cup fresh chopped parsley
1/2 cup grated parmesan cheese

Method

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large Frying pan over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.

Add remaining 2 tablespoons olive oil to same pan. Add toasted pine nuts and sun-dried tomatoes and stir over high heat for a minute until just warmed through. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.

Back to the Italian menu