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Sundried Tomato Pasta by @italianfoodtherapy

Yields1 Serving

 1 lb pasta (spaghetti, linguine, or penne)
 8 sun-dried tomatoes in oil, drained and sliced into strips
 3 tbsp capers, rinsed
 1 garlic clove, peeled and smashed with the flat side of a knife
 2 tbsp extra-virgin olive oil
 2 tbsp tomato paste
 ½ cup water
 1⁄2 to 1 cup reserved pasta cooking water
 ½ tsp red pepper flakes (optional)
 ¼ cup fresh parsley, finely chopped
 Optional: grated Pecorino Romano or Parmesan
1

Cook the pasta
Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, reserving 1⁄2 to 1 cup of the pasta cooking water before draining.

2

Prepare the sauce while pasta cooks
In a large skillet over medium heat, warm the olive oil. Add
the smashed garlic (and red pepper flakes if using) and cook for about 1 minute, just until fragrant.

3

Add the tomatoes and capers
Add the sliced sun-dried tomatoes and capers. Cook for 2–3 minutes, letting them soften and infuse the oil with flavor.

4

Build the sauce
Stir in the tomato paste and immediately add 1⁄2 cup of water, stirring until the paste dissolves and forms a light sauce. Remove the garlic clove at this point. Let it simmer briefly while the pasta finishes cooking.

5

Combine pasta and sauce
Add the drained pasta to the skillet and toss. Gradually add the reserved pasta water (1⁄2 to 1 cup) as needed to coat the pasta evenly.

6

Finish
Toss in the chopped parsley. Serve immediately with optional grated Pecorino or Parmesan.