Sun-Dried Tomato Pasta with a Garlic-Herb Olive Oil Sauce

 

makes 2 servings

WHAT YOU NEED

• 2 servings of whole wheat spaghetti, angel hair or linguine
• 4-5 tbsp extra-virgin olive oil
• 4-5 garlic cloves – finely chopped
• 1/2 tsp of Season with Spice Sweet Spanish Paprika
• 2 tsp of Season with Spice's dried thyme
• 1-2 of Season with Spice's dried red chili peppers - broken into half (alternatively, you can add in 1/4-1/2 tsp cayenne pepper)
• 1/3 cup sun-dried tomatoes – roughly chopped
• Salt & freshly ground black pepper, to taste  
• Fresh parsley – chopped
• Finely grated Parmesan cheese

 HOW TO PREPARE

1. In a large pot, bring water to a boil and add in the pasta to cook. Once the pasta is cooked al dente, remove the pot from the stove and drain. Set the pasta aside for a moment.
2. On medium fire, heat up olive oil in a skillet or sauce pan. Once hot, lower fire to medium-low and add in garlic, dried chili peppers, paprika and dried thyme, cooking gently for 2-3 minutes.
3. Stir in sun-dried tomatoes. Then turn the fire up again, and toss in the pasta to coat well with the sauce. Cook for a minute or two. Turn fire off and season with salt & pepper, and sprinkle in chopped parsley.
4. Transfer to your serving plates and top with grated parmesan cheese.