Instructions

Cook the Pasta:
1. Cook the pasta in plenty of salted water until al dente. Remember to reserve a bit of the cooking water before draining.

Prepare the Sauce:
2. In a large pan, heat a little Organic Extra Virgin Olive Oil over medium heat.
3. Add the sliced garlic and fresh chili if using. Sauté for a minute until the garlic is golden and fragrant.
4. Add the sun-dried tomatoes cut into pieces and cook for another minute.

Prepare the Mini-Chomps rosemary crackers:
5. In a bowl, mix the chopped Mini-Chomps Rosemary crackers with the grated Parmesan.

Assemble the Dish:
6. Add the drained pasta directly into the pan with the sun-dried tomato sauce.
7. Add a few tablespoons of pasta cooking water to the pan and mix well to combine the ingredients.
8. Continue cooking over medium-low heat for a couple of minutes, stirring constantly, until the pasta is well coated and the sauce has slightly thickened.

Serve:
9. Transfer the dressed pasta to serving plates.
10. Generously sprinkle with the Mini-Chomps Rosemary crackers and Parmesan crumble.
11. Garnish with cheese shavings, such as Pecorino or Parmesan.

— Preparation Time: 20 minutes