Sun-dried tomatoes are not cheap, but luckily, for this recipe, you don’t need many to make a flavorful pasta dish. It can be eaten with just tomatoes, or you can add peppers, kalamata olives, or asparagus.
For approximately one cup of cooked pasta
½ cup or more dry pasta
7 pieces of oil packed sun-dried tomatoes (if your tomatoes are packaged whole, you probably only need one or two, sliced or chopped)
4-5 asparagus spears, fresh or frozen, chopped (optional)
¼ cup or more chopped sweet peppers, fresh or frozen (optional)
4-5 sliced kalamata olives (optional)
- Fill a deep pasta pot a fourth full with cold water and set on the stove. Set the stove to high and lightly salt the pasta water.
- When the pasta water has reached an enthusiastic boil, put the pasta in the water, stir and cook for around 10 minutes. Stir occasionally during cooking and remove a piece of pasta to see if it is cooked enough for you.
- If using peppers and kalamata olives, put them in a saucepan and set on medium heat. Cover and cook for about half as much time as for the pasta.
- If you are using asparagus, chop them into half-finger-length pieces and drop them into the water when you think that the pasta is almost done.
- Strain the peppers and kalamatas and mix the sun-dried tomatoes with them.
- Mix everything together and sprinkle with parmesan.