Pasta With Double Sun-Dried Sauce

Pasta With Double Sun-Dried Sauce

This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Bring a large pot of water to a boil and salt it. Mince 1/4 cup of the tomatoes.
  2. Step 2

    Put oil in a large, deep skillet or casserole over medium heat and add garlic, chili, minced tomatoes and olives. As soon as mixture sizzles, lower heat a bit and continue to cook.
  3. Step 3

    When water comes to a boil, add remaining tomatoes to it; simmer for a minute, then scoop them out with a slotted spoon and add to skillet, along with about 1/2 cup water. Simmer while pasta cooks in same pot tomatoes were cooked in.
  4. Step 4

    When pasta is tender, drain it, but leave it wet; reserve a little cooking liquid. Add pasta to skillet and toss with solids, adding a little reserved cooking liquid (or more olive oil) if needed. Add salt if necessary, a lot of black pepper, and serve, garnished with parsley.