Sun-dried tomatoes, garlic, basil…… how can you go wrong with that?
This is definitely my go to recipe when it comes to pasta. With just a few ingredients, this pasta is uber flavorful. I’ve made this for a crowd or just lunch by myself and it just never disappoints. It’s so light and just simply delicious.
- 1/2 lb thin spaghetti
- 1 cup of pasta water (from cooking)
- 1/4 cup of good olive oil
- 1/3 cup sun-dried tomatoes, thinly sliced
- 7-8 cloves of garlic, thinly sliced
- 1/2 cup of roasted chicken, sliced or cubed
- 6-7 fresh basil leaves
- Pinch of red pepper flakes (completely optional. I’ve cooked it with/without and it’s just as delicious)
- Salt and pepper to taste
- Cook pasta according to package instructions, ALMOST until al-dente. Strain the pasta a couple minutes before it’s al-dente, saving 1 cup of pasta water. **See notes.
- Heat a pan on medium low heat.
- Add the olive oil and garlic while the pan is still warming up.**See notes.
- Fry the garlic until fragrant, about 30 seconds, making sure it doesn’t turn brown. Then add the sun-dried tomatoes followed by the chicken. Fry until well incorporated, about 30 seconds and season with salt and pepper.
- Add the pasta along with pasta water. Cook until the water is almost all evaporated, to your preferred consistency (I like it a little saucy).
- Add the basil leaves and turn off the heat.
- Serve hot.
- Make sure to pull out the pasta a little before it’s done cooking. Keep in mind that the pasta will cook a bit more in the pan with the other ingredients.
- It is very important that you add the garlic while the oil is still cold and not to let it turn color.