Penne Rigate with Sun-Dried Tomatoes and Pine Nuts
Pasta and Pizza • Italian
Description
Penne Rigate with Sun-Dried Tomatoes and Pine Nuts
Ingredients
- Penne rigate 15 oz
- Butter 3 tablespoons
- Olive Oil 3 tablespoons
- Pistachios ¼ cup
- Salt to taste
- Ground Black Pepper ½ teaspoon
- Garlic 2 cloves
- Grated Pecorino Pepato Cheese 0 oz
- Sun-Dried Tomatoes 0 oz
Step-by-Step Guide
Step 1
In a large pot, bring water to a boil, add salt (3 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander. Reserve 1 cup of the pasta cooking water.
Step 2
Meanwhile, heat butter and olive oil over medium-high heat in a large pot. Add the pine nuts and cook, stirring, for about 3 minutes. When the nuts turn pale golden, add the minced garlic and continue to cook, stirring, for 1 minute.
Step 3
Add the sun-dried tomatoes to the nuts and cook for 3 minutes.
Step 4
Remove the pot with the tomatoes and nuts from the heat, add the penne, season with salt (½ teaspoon), black pepper, and mix well. Then sprinkle with Parmesan cheese, mix again, and serve immediately.
Step 5
Serve grated Parmesan cheese separately with the pasta.
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