So many different ingredients can be added to pasta. And there are so many different pastas to add ingredients to! Tonight, my choices were what was conveniently located in the pantry and fridge. 1/2 package rigatoni pasta
1/2 package sun-dried tomatoes, chopped
3 cloves minced garlic
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano cheese
Boil the pasta according to package directions. I cooked the rigatoni for 11 minutes, and then drained it for a minute and shook out the water. Don't rinse it with cold water unless you are planning to make a cold pasta salad.
While the pasta is cooking, add the olive oil to a small frying pan that has been heated over medium heat. Remember: hot pan, cold oil, food won't stick. Add the garlic and tomatoes and cook until the garlic is just starting to get brown. Remove from heat.
Place the drained pasta back into the saucepan in which it was cooked (I used a 4 quart pan). Mix the garlic-tomato-olive oil into the pasta. Spoon into a plate or pasta bowl. Sprinkle with Parmigiano-Reggiano.
