Angel Hair Pasta With Roasted Garlic and Arugula | Oregonian Recipes

Ingredients

• 3/4 cup sun-dried tomatoes (dry packed)
• 1 cup hot water
• 10 ounces angel hair pasta
• 1 teaspoon fine sea salt (divided)
• 12 cloves garlic, roughly chopped, plus 1 clove minced (divided)
• 3/4 cup diced fennel bulb (optional)
• 1/8 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 3 cups baby arugula, rinsed and drained well, and chopped roughly
• 1/2 cup shredded mozzarella-style vegan cheese (optional)
• 1/2 cup chiffonade-sliced fresh basil (see note)
• 1/4 cup thinly sliced pitted kalamata olives
• 2 tablespoons nutritional yeast