Sun‐dried Tomato
Penne
By Madhavi d.d.
•8 oz. whole wheat penne, or bow tie pasta
•1 cup chopped fresh tomatoes
•8 dry sun-dried tomatoes*
•1 tsp Italian seasoning
•1 ½ tsp salt
•½ tsp black pepper
•2 tbsp fresh basil
•2 tbsp fresh parsley
•2 tbsp olive oil
Preparation
Soak the sun-dried tomatoes in warm water for at least 30 to 40 minutes. Slice the sundried tomatoes. If you like, do not discard the liquid**.
Meanwhile cook penne according package direction. Heat oil in a pan. Add sun-dried
tomatoes, fresh tomatoes, salt, pepper, and Italian seasoning, and sauté for 5 minutes. Add
cooked pasta, basil and parsley and cook for another 2 minutes.
*Sun-dried tomatoes can be found in most grocery stores. In Italy, the sun-dried tomatoes
are usually stuffed with herbs (may contain garlic). The American sun-dried tomatoes are
safer to use. The ones I used in this recipe (see picture) are real organic (grown and “sundried” by a family in Florida) tomatoes without any preservative and that’s why they look
so “dark”. The store bought sun-dried tomatoes would not make the dish so dark.
**I often use the liquid (for its distinct favor) to make salad dressing or soup.
Serves
3-4
