We’re all busy, and the last thing we want to think about after a long day of work is what to make for dinner. I know many of you feel you have no choice but to resort to prepared microwave dinners. Don’t do it!
In the same amount of time it takes to nuke that bland frozen dinner, you can make this delicious sun-dried tomato pasta dish that’ll be a big hit with the family.
Tomatoes can be found in Florida year round. You probably have some growing in your garden. To make this recipe with your own sun-dried tomatoes all you need are firm tomatoes, a pot, a large slotted spoon or a peeler and a vacuum food sealer or plastic zipper bags.
Once you’ve got your sun-dried tomatoes all it takes is three basic ingredients and 10 minutes. This dish will have them begging for more.
Pasta with Sun-Dried Tomatoes
- 1 cup sun-dried tomatoes, packed in olive oil
- Dried red pepper flakes (optional)
- Salt to taste
- 12 ounces dried spaghetti
- ½ cup grated parmesan cheese (preferably fresh)
- Put a big pot of water on to boil. Add the pasta once the water starts boiling. Allow 10 minutes for pasta to cook.
- While pasta cooks, take the sun-dried tomatoes and pour half of the oil from them into a fry pan. Chop up the tomatoes and add to the pan. Add the pepper flakes and salt to taste. Then sauté for two to three minutes. Turn off heat.
- Taste pasta for readiness. It should be al dente (not too soft, but with some resistance in the center). Drain it, then add it to the pan with the tomatoes.
- Toss together. You can add more of the oil from the tomatoes to the pasta if necessary. Serve hot with grated cheese.
Chef’s Tip: If you have some fresh basil, chop it and sprinkle some over your pasta. It will add another dimension of fresh flavor to this dish.
Get fresh ingredients for this dish at the on Friday and Saturday, the Farmers Market in Tarpon Springs or in the parking lot of the North Pinellas Historical Museum (Curlew and Belcher roads) on Sunday or at any nearby supermarket such as Publix, Sweetbay or Winn Dixie.