Why are sun dried tomatoes so good? I recently have been buying the packaged ones at Trader Joes and throwing them in any dishes I can. I love all kinds of pasta- creamy, red sauce, white sauce, spicy, you name it. But sometimes, a simple pasta dish does the trick. Back in August, I posted a simple pasta recipe for capellini with tomatoes & basil. This is basically the same recipe but you just substitute sun dried tomatoes for cherry tomatoes. It’s light, fresh & the tomatoes add a bit of sweetness to the dish. Yeah sorry I wasn’t too creative on this post but had to share my new found love for sun dried tomatoes. They’re also good in omelettes/scrambles, salads, and sandwiches. I’m not ashamed to admit that I ate this pasta and popped some more tomatoes in my mouth like a snack.
A Delish Thoughts recipe:
Serves 2 (or 1 if you eat a lot like me)
– capellini pasta
– 1/3 cup olive oil
– 2 cloves of garlic, minced
– 1 cup, heirloom tomatoes, halved
– 1/2 cup, basil leaves, chopped
– 1/2 cup, grated parmesan cheese
– freshly ground salt & pepper
– red pepper flakes
1. Boil water in a pot for the pasta. Make sure to add salt before you add in the pasta. I am actually the worst at measuring pasta so even though I meant to make pasta for one, there was enough pasta for two. Oops.
2. Add olive oil to a pan on medium heat and then add garlic, salt, pepper and a pinch of red pepper flakes (or more if you want more of a kick). Cook it for about 20 seconds and then add the tomatoes & basil until the tomatoes get soft.
3. Add the cooked pasta directly into the pan. I like having some of the pasta water in the pan so that it helps to create more of a sauce and the pasta doesn’t get dry.
4. Sprinkle the cheese & mix in. Add more cheese on top & fresh basil if desired.