Sun dried tomatoes are a southern thing in Italy, to the point that a deli owner I bought them from in Florence years ago told me he didn't know what to do with them. This pasta with sun dried tomatoes recipe is Calabrian, and will serve 4:
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound (450 g) spaghetti or linguine
- 1/4 pound (100 g) sun dried tomatoes packed in oil
- 2 cloves garlic
- Basil
- Oregano
- 1 hot pepper
- A bunch of parsley, chopped
- The oil the tomatoes were packed in
- Salt
Preparation:
Coarsely shred the tomatoes and heat them for 3-5 minutes in a skillet with some of their oil (you don't want the sauce to be too oily), the garlic, the basil, the hot pepper, and a pinch of salt. Don't overcook or the tomatoes will dry and toughen, and when the sauce is done keep it warm.
While doing this, cook the pasta in abundant salted water. Drain it when it's al dente, transfer it to a bowl, pour the tomato mixture over it, and season it with the minced parsley and a good dusting of oregano. Serve at once.
yield: 4 servings pasta with sun dried tomatoes.
While doing this, cook the pasta in abundant salted water. Drain it when it's al dente, transfer it to a bowl, pour the tomato mixture over it, and season it with the minced parsley and a good dusting of oregano. Serve at once.
yield: 4 servings pasta with sun dried tomatoes.
