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.