11- Cook spaghetti al dente. Drain, rinse and set aside.
22- Heat two tablespoons of the sundried tomatoes' oil in a pan. Roast both the garlic and pine nuts until they become a light golden colour, which will not take very long. Add the sundried tomatoes and roast for about 2 more minutes. Be mindful of stirring often as the garlic and pine nuts may turn black if you let them stay on one side too long.
33- Transfer the garlic, pine nuts and tomatoes to a large cooking pot. Add the pasta and the rest of the oil. Stir well using a pasta utensil. Let it warm on low for about five minutes.
1- 2 cups of spaghetti, or any other long and fine pasta you want
2- 7oz jar of finely chopped sundried tomatoes – do not drain; set the oil aside