1, 10oz. jar oil-packed julienne cut-sun dried tomatoes
( 2 tbs. oil from jar reserved)
1 onion, chopped finely
4 garlic cloves, minced
1/4 c. tomato paste
1 1/4 c. dry white wine
2 tbs. fresh parsley, chopped
handful fresh basil leaves, chopped
1/4-1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4-1/2 c. fresh grated parmesan cheese
favorite fresh shredded or crumbled cheese (optional)
1 lb. favorite pasta
- Heat 2 tbs. of reserved sun dried tomato oil in a large skillet over medium heat.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. When ready to drain, reserve 1/2 c. or so of cooking water for later.
- Once skillet is hot, add onions and saute until softened (about 3-5 minutes.)
- Add garlic and saute until fragrant (1-2 minutes.)
- Add tomato paste to skillet and cook for 2 minutes, stirring constantly to incorporate.
- Add wine and chopped sun dried tomatoes and simmer until liquid is reduced by half, about 2 minutes. Remove from heat and pour into a large bowl.
- Add cooked pasta and fresh parsley and basil to mixing bowl and toss to coat.
- Add pasta water in increments as necessary to moisten.
- Add fresh grated parmesan cheese gradually (tasting as you go along until you reach your desire) and toss to coat.
- Season pasta with salt and pepper. Toss again.
- Pour pasta in a serving bowls and if desired, sprinkle with favorite shredded or crumbled cheese if desired (I used goat cheese in this particular recipe and loved it.)
* To add further flair and depth to this dish, consider these options:
- Add 1 jar of drained and chopped roasted red peppers.
- Add a couple grilled, sliced chicken breasts.
- Add 1 small can drained, sliced black or green olives.
- Add 1/4 tsp. (or more if desired ) crushed red pepper flakes to spice things up.
(Recipe inspired but with variations from Giada De Laurentiis's "Everyday Pasta.")
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