A lotta pasta, that's what we eat! This is for the non-meat eater in the house. It's simple, easy to prepare and he loves it. You can use any kind of shape, he likes his made with linguine. I call it the Italian flag pasta, because it's red, white and green.
Start a pot of salted water on high heat to cook 1 pound of pasta. Saute 4 cloves of minced garlic in 2 tablespoons of extra virgin olive oil. Add 8 chopped sun dried tomatoes, that are packed in oil, 2 teaspoons of Italian seasoning, 2 tablespoons of chopped flat leaf parsley and salt and pepper to taste. If you like a little heat add some crushed red pepper flakes. Add pasta to the boiling water and stir. Cook to your liking, we like ours al dente. In the last few minutes of the pasta cooking, add 1 cup of petite frozen peas to the water. Drain the pasta and peas, toss with 2 tablespoons of olive oil, sun dried tomato/garlic oil mixture and 5 leaves of sliced fresh basil. Serve piping hot.
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