Yield: At least 4 servings
Time: 30 minutes
Great. Easy. Salty and sweet plus a little kick from the dried chili. Fresh pasta was a fantastic base for this sauce.
- 1 cup sun-dried tomatoes, each cut in half (not in oil)
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 dried chili
- 20 to 30 oil-cured olives, pitted
- 1 pound long pasta, like linguine
- Freshly ground black pepper
- Chopped fresh parsley leaves
- Bring a large pot of water to a boil and salt it. Mince 1/4 cup of the tomatoes.
- 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.
- 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.
- 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.