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Sun-dried Tomato Sauce & Fettuccine


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  • Author: Living the Gourmet
  • Total Time: 30 minutes

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

  1. Heat a large cast iron frying pan and place the cherry tomatoes in the pan, sprinkle salt over the tomatoes and let them char.
  2. Place the sun dried tomatoes, capers and juice, fresh basil and anchovies in a food processor and give a few good chops.
  3. Set this mixture aside.
  4. 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.
  5. Add the chopped garlic, seasonings and wine and continue to simmer on a gentle heat for a minute or two, while preparing the pasta.
  6. Prepare the pasta as directed in generously salted water. Add a tablespoon or 3 - 4 tbs. of the pasta water to the simmering tomatoes.
  7. Place the mixture from the food processor at the bottom of a large serving bowl.
  8. Lift the cooked pasta into the bowl and with the sun dried tomato mixture and spoon the cooked tomatoes over and toss.
  9. 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
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