Those in the picture are actually our second batch of tomatoes drying. The first one is used here and the next dish. Some of the tomatoes I have cooked down into a chunky sauce. Some we still use and add a lot to in our everyday meals. I love tomatoes. 🙂
So one of the first dishes, almost automatic, is making pasta with the sun dried tomatoes. Most used the sun dried tomatoes as some of dressing, all pureed int he blender. But I wanted it as the “sauce,” a chunky sauce that is. I used some random recipes online as guides, and they still all used fresh tomatoes as the main sauce. I didn’t mind. We have so many. But after much reading, I know I can just wing this.
I chopped some garlic, fresh tomatoes, dried tomatoes, a mix of green and black olives. I also had some cream on hand. I cooked some pasta and set it aside. First, I sauteed the garlic, followed by the tomatoes and allowed this to soften a bit. I added the olives shortly, then the cream. This was allowed to cook down a bit, then a taste. I added in two handfuls of pasta and tossed it. The cream was gone once the pasta was thrown in. I then added the sun dried tomatoes. A little taste, and that’s when I decided to add some chlli flakes, just a bit. And ta-dah. Done!
I loved it, my mom did too. But my sister was expecting a creamy sun dried tomato pasta, something akin to the rigatoni alfonso that we love from Cibo (but we use stewed tomatoes for that). So hence my next recipe.
400 grams pasta, cooked (I used fettucine)
5 cloves of garlic, roughly chopped
5 fresh tomatoes, diced
15 pieces of olives, sliced (I used a mix of green and black)
1 cup cream
chili flakes, optional
1/2 cup sun dried tomatoes, sliced
salt and pepper, to taste
In a big pan (enough to accommodate all of the pasta), saute the garlic in a bit of olive oil, followed by the tomatoes. Allow the tomatoes to soften a bit then add the olives, as well as the cream. Let it all simmer together, then add the pasta and toss. Taste. Add the chili flakes if wanted. Then add the sun dried tomatoes. Season and serve as is 🙂