Spaghetti with Garlic, Basil and Sun-Dried Tomatoes

(serves 3)

I bought a jar of sun-dried tomatoes on a lark. They were packed in olive oil and looked interesting. I was planning on saving them for when the supply of fresh juicy tomatoes began to dwindle, but I couldn't help myself and opened the jar.

Those sun-dried tomatoes were delicious; sweet and slightly chewy. I just had to make some pasta!

1/2 lb whole wheat spaghetti
3 tbsp olive oil, or the oil the sun-dried tomatoes were packed in
8-9 large cloves garlic, chopped
1 tbsp anchovy paste (if not using, then add salt to taste instead)
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
3 tbsp fresh basil, sliced into strips
freshly ground black pepper

freshly grated or shredded parmesan cheese

Cook the spaghetti according to the directions on the package.

Meanwhile heat the oil in a large skillet over medium-low heat and saute the garlic until it's golden brown; about 5 minutes. Add the anchovy paste if using and the sun-dried tomatoes and stir well. Then add the basil and stir to combine. Season with the pepper and/or salt if you aren't using the anchovy paste.

Drain the spaghetti and add that to the skillet and toss until it's evenly coated. Divide evenly among three plates and pass around the parmesan cheese.