Pasta With Double Sun-Dried Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 1cup sun-dried tomatoes, each cut in half (not in oil)
- ¼cup extra virgin olive oil
- 3cloves garlic, thinly sliced
- 1dried chili
- 20 to 30oil-cured olives, pitted
- 1pound long pasta, like linguine
- Freshly ground black pepper
- Chopped fresh parsley leaves.
Nutritional analysis per serving (4 servings)
603 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 95 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 17 grams protein; 380 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and salt it. Mince ¼ cup of the tomatoes.
- Step 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.
- Step 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 ½ cup water. Simmer while pasta cooks in same pot tomatoes were cooked in.
- Step 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.
Private Notes
Comments
Found this recipe on a hunt to clear some sun-dried tomatoes from the fridge. Loved it! Learned the hard way why to use oil-cured olives (the brine splatters and spits everywhere). Used red pepper flakes instead of the chili. Threw in a bunch of nettles at the end to add greens and a some pine nuts and sardines made it a one-bowl meal. Topped with a drizz of EVOO. Yum!
Great pantry pasta! As others said, I had to make do with crushed red pepper and wrong pasta shape, but it was still wonderful. I think simmering with a couple of chopped anchovies would also be good.
I liked this a lot. I only had sun-dried tomatoes in oil and olives in brine, the opposite of what is called for, but it worked out fine (and no problem with splattering).
Found this recipe on a hunt to clear some sun-dried tomatoes from the fridge. Loved it! Learned the hard way why to use oil-cured olives (the brine splatters and spits everywhere). Used red pepper flakes instead of the chili. Threw in a bunch of nettles at the end to add greens and a some pine nuts and sardines made it a one-bowl meal. Topped with a drizz of EVOO. Yum!
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