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
Ingredients
- Salt
- 1cup sun-dried tomatoes, each cut in half (not in oil)
- ¼cup extra virgin olive oil
- 3cloves garlic, thinly sliced
- 1dried chili
- 20to 30 oil-cured olives, pitted
- 1pound long pasta, like linguine
- Freshly ground black pepper
- Chopped fresh parsley leaves.
Instructions
Step 1
Bring a large pot of water to a boil and salt it. Mince 1/4 cup of the tomatoes.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.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.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.