garden herb sundried tomato parmesan pasta___________________________An ode to spring incoming with snappy sundried tomatoes, briny olives, and more than a generous scoop of shredded parmesan and garden fresh herbs.
Ingredients
- 1 lb spaghetti or linguini
- 1/2 cup extra virgin olive oil
- 1/3 cup sundried tomatoes
- 1/3 cup mixed olives
- 1/4 tsp red pepper flakes
- 2 tbsp dried oregano
- 3 cloves garlic, minced
- 2 tsp lemon zest
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1 cup shredded Parmesan cheese
- 1 cup arugula
- kosher salt and pepper, to taste
Instructions
- Heat olive oil over medium-low in a skillet. Toss in sundried tomatoes, olives, red pepper flakes, oregano, garlic cloves, and lemon zest Warm for at least 10 minutes but up to 20. Keep the heat low and stir occasionally.
- Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1 cup of the pasta water, then drain.
- Toss pasta into the skillet with the sauce, adding pasta water to thin as needed. Slowly sprinkle in parmesan and continue tossing until well combined, then sir in arugula, parsley, and basil. Season with salt and pepper to taste. Serve in bowls with more parmesan and arugula, as desired.