Sun-Dried Tomato Pasta
For this easy meal, delicate angel hair pasta is tossed with an umami-rich sauce of sun-dried tomatoes, garlic, mint, white wine vinegar, and tomato paste. The whole shebang is topped with crunchy toasted pine nuts.
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup fresh mint leaves
- 1/3 cup extra-virgin olive oil
- 4 teaspoons white wine vinegar
- 1 tablespoon store-bought or homemade tomato paste
- 2 garlic cloves, minced
- 3/4 teaspoon table salt, plus more for cooking pasta
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon granulated sugar
- 12 ounces angel hair pasta
- 1/4 cup pine nuts, toasted
- Grated Pecorino Romano cheese
Instructions
- In a food processor, blitz the sun-dried tomatoes, mint, oil, vinegar, tomato paste, garlic, salt, pepper flakes, and sugar until smooth, 1 to 3 minutes, scraping down sides of the bowl as needed. Transfer to a large heatproof bowl.
- Bring 4 quarts of water to boil in a large pot. Add the pasta and 1 tablespoon of salt and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking water, then drain the pasta in a colander. While the pasta drains, whisk 1 cup of the reserved pasta cooking water into the sauce.
- Add the pasta to the sauce and toss gently with tongs, adjusting consistency with remaining reserved pasta cooking water as needed. Sprinkle with pine nuts. Serve with the grated Pecorino.
Nutrition
Serving: 1portion | Calories: 572kcal | Carbohydrates: 70g | Protein: 13g | Fat: 27g | Saturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 516mg | Fiber: 5g | Sugar: 3g