Ingredients
10 ½ oz (300 g) Capellini pasta
¼ cup sun dried tomatoes, chopped
1 cup cherry tomatoes
1 teaspoon red pepper flakes (chili flakes)
8 garlic cloves, minced
¼ cup olive oil
2 tablespoons fresh basil, chopped
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Directions
Step 1
Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta, reserving about 1 cup of the cooking water.
Step 2
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, and cook for about 1 minute until fragrant.
Step 3
Add the cherry tomatoes, season with salt and black pepper, and cook for 1 minute over high heat. Then, reduce the heat and cook until the tomatoes soften, stirring occasionally.
Step 4
Stir in the sun-dried tomatoes and mix well.
Step 5
Add the cooked pasta to the skillet, along with some of the reserved pasta water, and toss to combine. Adjust the amount of pasta water to your desired consistency.
Step 6
Stir in the grated Parmesan cheese and chopped basil, mixing until everything is well combined.
Step 7
Serve immediately, with additional Parmesan cheese and red pepper flakes, if desired. If you prefer a milder dish, skip the extra chili flakes.
