I found a recipe on the box on angel hair pasta, which interested me. I adapted that recipe to create my own version, and the result was a delicious sun-dried tomato pasta. Great dinner for a summer day, as it’s full of flavor and doesn’t require much kitchen time. -s’s only complaint that it was a little on the dry side, but it’s not meant to be saucy. You could always add a bit of pasta cooking liquid or some more olive oil too.
Next time, I’ll add more sun-dried tomatoes and possibly some grape tomatoes. Artichoke hearts would also be a delicious addition…kind of a play on spinach and artichoke dip, but lighter, healthier and in pasta form.
- 1 box of whole grain angel hair pasta
- 4 oz. of sun-dried tomatoes, packed in oil (use more if you like), drained and chopped
- 3 TBSP olive oil
- salt and pepper to taste
- 3 garlic cloves, minced
- 6 oz. bag of fresh spinach, cleaned and roughly chopped
- 2 c. grated pecorino romano cheese
- 1/2. c. basil, chiffonade
- Additions: grape tomatoes and/or artichoke hearts
- Cook pasta according to the directions on the box.
- Meanwhile, combine the tomatoes, oil, salt, pepper, garlic, and spinach in a large bowl (if adding grape tomatoes and/or artichoke hearts, add them now).
- Add the hot pasta, and toss gently. Add the cheese, and toss gently. Sprinkle basil on top and serve.
Sun-dried Tomato Pasta: