Ingredients
Units
Scale
- 8 oz. sun dried tomatoes in olive oil - gently drained
- 1 cup fresh basil leaves
- 4 cups cherry tomatoes
- 2 oz. can of anchovies - drained
- 4 - 5 cloves of garlic - chopped
- 1 tbs. capers with 1 tbs. caper juice
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground black pepper
- 1 tsp. dried oregano
- 1/4 tsp. sugar
- 1 tsp. salt
- 2 tbs. wine
- 1/4 cup fresh grated Parmesan cheese
- Olive oil
- 1 lb. of your favorite pasta
- 1 bunch of scallions - chopped for garnish
Instructions
- Heat a large cast iron frying pan and place the cherry tomatoes in the pan, sprinkle salt over the tomatoes and let them char.
- Place the sun dried tomatoes, capers and juice, fresh basil and anchovies in a food processor and give a few good chops.
- Set this mixture aside.
- Drizzle a tablespoon or two of olive oil over the charred tomatoes and gently press them down. Be careful, since they may splatter a bit.
- Add the chopped garlic, seasonings and wine and continue to simmer on a gentle heat for a minute or two, while preparing the pasta.
- Prepare the pasta as directed in generously salted water. Add a tablespoon or 3 - 4 tbs. of the pasta water to the simmering tomatoes.
- Place the mixture from the food processor at the bottom of a large serving bowl.
- Lift the cooked pasta into the bowl and with the sun dried tomato mixture and spoon the cooked tomatoes over and toss.
- Serve with chopped fresh scallions, fresh grated Parmesan cheese, an extra dash of red pepper flakes, fresh ground black pepper and dried oregano.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
