Sun-Dried Tomato Fettuccine

         Yield: 2 Servings
Categories: Vegetarian, Italian, Main Dishes, Pasta

1/2 c Dry-pack sun-dried tomatoes 1/4 c Olive oil 2 Cloves garlic -- minced 1/4 ts Crushed red pepper 1/2 lb Spaghetti -- freshly cooked 1/2 c Parmigiano-Reggiano cheese Grated 1/4 c Pine nuts -- toasted Place sun-dried tomatoes in a small bowl. Add enough boiling water to just cover tomatoes. Let stand until tomatoes are soft, about 1 minute. Drain. Coarsely chop tomatoes. Heat olive oil in heavy small skillet. Add sun-dried tomatoes, garlic and crushed red pepper. Saute until garlic is just golden, about 3 minutes. Transfer mixture to a large bowl. Add spaghetti and parmesan. Toss well. Sprinkle with pine nuts. Serve, passing additional parmesan separately. Posted to MC-Recipe Digest V1 #155