When the days are getting longer and hotter traditional cooking usually takes a back seat to grilling, quick dinners and delivery. After all who wants to slave over a hot stove in 90 degrees weather? That’s why one of my favorites types of dishes to make on a hot summer day is pasta. Not only can you make one in about 30 minutes, but a right sized portion won’t leave you drain and sluggish after.
One of those is a creamless Sun-Dried Tomatoes Pasta, a great replacement for the traditional marinara on hot summer days. And the best part is that it tastes just as good cold as it does hot!
The four main ingredients for this pasta are sun-dried tomatoes, garlic, bread crumbs, and extra virgin olive oil. Others not so crucial but also important are basil, parmesan, pepper flakes, salt, and pepper.
Now chop up 5 sun-dried tomatoes (or 10 halves like me) and 2 garlic cloves. Throw them in a pan with 3 tablespoons of extra virgin olive oil and roast for about 4 minutes stirring frequently. If you using basil chop up 3 to 4 leaves and prepare 3 tablespoons of breadcrumbs. Once the garlic and tomatoes are done, add basil, breadcrumbs and cook for 2 more minute stirring constantly.
The whole mixture will be rather dry but that’s okay, we will add moisture later to prevent breadcrumbs from absorbing all of it.
Once the pasta is cooked, drain it and put it back into the pot. Add the tomatoes mixture and toss well. Season with pepper flakes, salt and pepper to taste. Now add 3 more tablespoons of olive oil (you can add less or more if you prefer) toss it again and serve with Parmesan cheese on top.
1/2 pound of dry pasta (half a box)
5 sun-dried tomatoes (10 halves)
2 garlic cloves
6 tablespoons of extra virgin olive oil
3 tablespoons of breadcrumbs
3 to 4 basil leaves
salt and pepper
1. Cook pasta according to the package
2. Chop up the tomatoes, garlic and roast it on a pan with 3 tablespoon of olive oil for 4 minutes.
3. Chop up the basil, and add it with the breadcrumbs to the tomatoes and cook for 2 more minutes.
4. Toss the pasta with the tomato mixture, season to taste, and add 3 more tablespoons of olive oil, toss one more time and serve with parmesan cheese.