Sun-dried Tomato Pasta
This Tagliatelle pasta with sun-dried tomatoes, garlic, and chili is the ultimate comfort food. It’s easily thrown together and ideal for busy weeknights or lazy weekends. I used dry tomatoes and soaked them in hot water for 15-20 minutes. If you don't have dry sun-dried tomatoes, you can use the ones marinated in olive oil instead. This recipe uses plant-based cheese to make it vegan, but you can use any type of cheese you prefer.
Servings: 2
Ingredients
- 8 oz / 220 g Tagliatelle
- 2 cloves garlic finely chopped
- 1/2 tsp chili flakes adjust as desired
- 1 cup dry sun-dried tomatoes soaked in water to soften, finely chopped
- 3 tbsp olive oil
- 1/2 tsp pepper
- 1/4 cup cheese grated, plant-based to make it vegan
- 1/2 cup parsley chopped
Instructions
- Boil the pasta in salty water until it is al dente. Be sure to save some of the cooking water. In a pan, heat the olive oil over medium-low heat and roast the garlic for a few minutes. Make sure the temperature stays low to avoid burning the garlic and to be able to infuse the oil.
- Add the chili flakes, sun-dried tomatoes, and some pasta cooking water (about 1/2 cup). Next, add the cooked pasta, cheese, and parsley. Mix everything together well.
- Finally, serve the dish with freshly cracked pepper and enjoy!