Gemelli with Sun-Dried Tomatoes
Tender gemelli pasta coated in a rich sun-dried tomato sauce with garlic, pine nuts, and fresh basil. A vibrant vegetarian dinner ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 487
- Protein
- 16g
Ingredients
- 8 oz Gemelli pasta
- ¾ cup Sun-dried tomatoes (packed in oil)
- 3 clove Garlic cloves
- ¼ cup Pine nuts
- 8 leaf Fresh basil leaves
- ¼ teaspoon Red pepper flakes
Instructions
- 1
Fill a large pot with 4 quarts water and place it on high heat until you see a rolling boil with large bubbles rapidly breaking the surface, about 10 minutes.
- 2
Remove the sun-dried tomatoes from the oil with a spoon and place them on a cutting board. Slice each piece lengthwise in half, creating thin strips about 1/4-inch wide.
- 3
Place each garlic clove on the cutting board, lay the flat side of a chef's knife on top, and press down firmly with the heel of your hand until the clove cracks.
- 4
Remove the papery skin from the garlic, then mince the cloves into pieces smaller than a grain of rice — about the size of pencil-tip dots.
- 5
Stack the fresh basil leaves on top of each other, roll them tightly into a tube, and slice crosswise into thin ribbons about 1/8-inch wide.
- 6
Add 1 tablespoon of salt to the boiling water, then pour in the gemelli and stir with a wooden spoon for 10 seconds to separate the pieces.
- 7
Cook the pasta, stirring once every 2 minutes, until a piece bends easily when you bite it but still has a slight firmness in the center, about 9 minutes.
- 8
Place a 10-inch skillet over medium heat and add 2 tablespoons of oil from the sun-dried tomato jar, tilting to coat the bottom evenly.
- 9
When the oil shimmers and slides quickly when you tilt the pan, add the minced garlic and stir constantly for 20 seconds until it smells strongly fragrant and golden.
- 10
Add the red pepper flakes and stir for 5 seconds, then add the sliced sun-dried tomatoes and stir for 1 minute until they begin to soften slightly.
- 11
Pour 1/4 cup pasta water from the pot into the skillet — reserve the rest — and stir gently for 30 seconds to blend the flavors.
- 12
Place a colander over a bowl in the sink and pour the cooked pasta through it, letting the water drain completely while the pasta sits for 10 seconds.
- 13
Add the drained pasta to the skillet and toss gently with tongs or two wooden spoons for 1 minute, lifting and turning constantly to coat evenly with the sauce.
- 14
If the pasta looks dry, add 1 tablespoon of reserved pasta water at a time and toss again until the sauce clings lightly to each piece.
- 15
Divide the pasta between two shallow bowls or plates, using tongs to twirl equal amounts into each.
- 16
Scatter half of the pine nuts on top of each bowl in a single layer, distributing them evenly across the surface.
- 17
Top each bowl with half of the fresh basil ribbons, placing them in a small pile in the center.
Tools you’ll need
- Large pot (4-quart or larger)
- 10-inch skillet
- Cutting board
- Chef's knife
- Wooden spoon
- Colander
- Large bowl
- Tongs
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