Saturday, December 12, 2009

Pasta with Sundried Tomatoes and Pine Nuts

This is a quick, easy, healthy and delicious alternative to the Pasta Milano.  I followed a reviewers advice and heated the sundried tomatoes in their oil, but next time I think I'd follow the boiling water thing and just reserve the oil for later.  I also added some argula to the mix because I wanted some green in the pasta.  Spinach would probably have worked better.  Finally, I substituted vermicelli for spaghetti and cut back on the garlic.

Pasta with Sundried Tomatoes and Pine Nuts (from epicurious)


1/2 cup sun-dried tomatoes
1 pound vermicelli
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced or pressed
1/4 cup toasted pine nuts
arugula or spinach
salt and pepper to taste
grated ricotta salata

1. Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
2. While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
3. When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and greens. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese.

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