1 tsp crushed red pepper flakes (use half tsp if you prefer less heat)
1/4 cup minced fresh parsley or basil
1/4 cup of sliced sun-dried tomatoes
1 cup freshly grated Parmesan cheese for sprinkling
Salt
Instructions
Bring a large pot of water to a boil.
Add 2 tablespoons of salt to the pasta and cook according to the directions on the package.
Once al-dente, set aside 1/4 cup of the pasta cooking water before you drain the pasta.
Heat the olive oil over medium heat in a large wok/pan and add garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges.
Add the red pepper flakes and cook for 30 seconds more. Mix in the sun-dried tomatoes and pasta.
Add the reserved pasta cooking water and season the pasta with salt.
Cook for another 2-3 minutes and take the pasta off the flame.
Plate the pasta and top with Parmesan and parsley/basil.
