Sun-dried tomato pasta is a yummy meatless dish that you can enjoy for lunch or dinner. Toss in some grilled chicken or other vegetables if desired. You may also add chili flakes if you want a spicier dish.
1/2 cup olive oil
1 1/2 garlic heads, finely chopped
500g sun-dried tomatoes in oil, chopped
12 pieces anchovy stuffed green olives, sliced
10 pcs button mushrooms, chopped finely
100g capers in vinegar, drained
1 cup tomato paste
1/2 cup loosely packed basil leaves, chopped
200g angel hair pasta
Freshly grated Parmesan cheese for serving
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside. You may drizzle it with some olive oil and toss to avoid sticking.
Heat half of the oil in a medium sized saucepan over medium heat. Sauté the garlic for three minutes or until it is golden brown. Add the sun-dried tomatoes, olives, mushrooms and capers. Cook it for another two minutes.
Place the tomato paste in the pan and let it cook for 10-15 minutes. Add the rest of the oil and the basil leaves. Mix well and season it with salt and pepper to taste. Toss in the cooked pasta. Transfer it to a serving plate or individual plates. Sprinkle it with freshly grated Parmesan cheese and serve immediately.
Photo Courtesy Of: Waldo Jaquith