Gemelli with Sun-Dried Tomatoes

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 15

Divide the pasta between two shallow bowls or plates, using tongs to twirl equal amounts into each.

Step 16

Scatter half of the pine nuts on top of each bowl in a single layer, distributing them evenly across the surface.

Step 17

Top each bowl with half of the fresh basil ribbons, placing them in a small pile in the center.