Ingredients
300 g Capellini pasta
¼ cup sun dried tomatoes, chopped
1 cup cherry tomatoes
1 teaspoon chili flakes
8 garlic cloves, minced
¼ cup olive oil
2 tbsp. fresh basil
¼ cup Parmesan cheese
Salt and black pepper
Directions
Step 1
Cook the pasta in a pot of boiling salted water until it's al dente. Then, drain the pasta, reserving a cupful of the cooking water.
Step 2
Meanwhile, sizzle the garlic and chili flakes over medium-high heat with the olive oil for 1 minute.
Step 3
Add the cherry tomatoes, season with salt and pepper, and cook over high heat for 1 minute. Then lower the heat and cook until they soften, stirring often.
Step 4
Add the sun-dried tomatoes and mix.
Step 5
Add the cooked pasta and some of the reserved pasta water to the skillet and mix well.
Step 6
Top with Parmesan cheese and basil leaves, and stir again.
Step 7
Serve with additional Parmesan cheese and chili flakes, if desired (skip the chili if you prefer it less spicy).
