Image credit: Toni Girl
I have been doing so much cooking lately with legumes and root vegetables that I have been having a craving for something sunny tasting. Mark Bittman came to my rescue in the New York Times this week with a recipe for a pasta with sun-dried tomatoes.
This recipe just completely hit the spot for me and it was very fast and easy to make. The whole thing only took as long to make as it took for the pasta to cook. Putting the sun-dried tomatoes into the pasta water was a great idea, because the pasta itself takes on the flavour of the tomatoes. Add a green salad and you've got an easy, really delicious meal.Recipe: Pasta With Double Sun-Dried Sauce
1 cup sun-dried tomatoes, each cut in half (not in oil)
1/4 cup extra virgin olive oil
3 cloves garlic, thinly sliced
1 dried chili
20 to 30 oil-cured olives, pitted
1 pound long pasta, like linguine
Freshly ground black pepper
Chopped fresh parsley leaves.
1. Bring a large pot of water to a boil and salt it. Mince 1/4 cup of the tomatoes.
2. Put oil in a large, deep skillet or casserole over medium heat and add garlic, chili, minced tomatoes and olives. As soon as mixture sizzles, lower heat a bit and continue to cook.
3. When water comes to a boil, add remaining tomatoes to it; simmer for a minute, then scoop them out with a slotted spoon and add to skillet, along with about 1/2 cup water. Simmer while pasta cooks in same pot tomatoes were cooked in.
4. When pasta is tender, drain it, but leave it wet; reserve a little cooking liquid. Add pasta to skillet and toss with solids, adding a little reserved cooking liquid (or more olive oil) if needed. Add salt if necessary, a lot of black pepper, and serve, garnished with parsley.
Yield: At least 4 servings.
This recipe was published in the New York Times, February 6, 2008