Prep 17 mins
Cook 42 mins
Pan roast pasta grlico
- 2 dashes sea salt
- 1 lb pasta (prefer Angle Hair)
- 3 cups extra virgin olive oil
- 1 cup minced garlic
- 20 sun-dried tomatoes
- Cooking the pasta:.
- I prefer Angle Hair pasta multi grain (use what you like).
- Use a 2 quart kettle and fill about 3/4 water.
- Add a splash of olive oil (extra virgin preferred).
- Add a sprinkle of sea salt.
- Bring to a boil and add pasta (about 1/2 lb.
- Cook till done usually when most of the water is absorbed (I do not recommend al dente).
- Strain the pasta thoroughly running cold water through the pasta to blanch it.
- When you are finished draining it, drain it some more (get dry).
- Prepare the rue:.
- Use a large (BIG) fry pan.
- Cover the bottom of the pan with extra virgin olive oil (don't be stingy).
- Put the pan on the stove (low heat) till oil is warm.
- Add minced garlic (the kind in the jar). Use enough to cover the oil.
- Add sun dried tomato's (the kind in the jar not the ones in a bag), about 20 of them.
- Add dice tomato's (strain and dry the tomato's before you add them), one can (14.5 ounce).
- Add Optional splash of Red Wine ( I Prefer Carlo Rossi Sangria).
- Turn up the heat (to hot) and pan roast the mix.
- Adding the Pasta:.
- When the garlic is golden brown it's time to add the pasta.
- Lower the heat to (not so hot) introduce the pasta a little at a time.
- Stir the pasta in as you go making sure you are covering it with the rue.
- NOTE: do not add pasta if you can no longer coat it with the rue.
- If you have extra pasta (throw it out).
- Stir and cook, Stir and cook, Stir and cook (about 15 minutes).
- Your done.
- Serve right from the fry pan.
- Place on a pasta tray and serve.
- Put it in a covered oven dish and keep it warm. Then serve.
- Store it in the fridge (it tastes even better the next day).
- I like this dish with sea food.
- You can plate the pasta then dish fish or shrimp over the top.
- Cod fish is a nice enhancement.
- I don't recommend introducing meat to the recipe.
- Serve it on the side of a one inch thick porterhouse is a good thing.