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Pasta con Pomodori Secchi   Pasta con Pomodori Secchi Recipe Guide #pasta#pranzo#pastasenzaglutine#gnam#lunch#pomodorisecchi#alici#pastaconpomodorisecchi

Pasta con Pomodori Secchi

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot
  • Colander
  • Frying pan or skillet
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • Ingredients
  • 12 oz 340g pasta (spaghetti or penne works well)
  • 1 cup sun-dried tomatoes chopped (in oil or dry)
  • 3 tablespoons olive oil if using dry tomatoes, add more oil
  • 3 cloves garlic minced
  • 1/2 teaspoon red pepper flakes adjust to taste
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
  • Fresh basil leaves for garnish optional

Instructions
 

  • Method
  • Cook the Pasta:
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the rest and set aside.
  • Prepare the Sauce:
  • In a frying pan over medium heat, add the olive oil. If you're using dry sun-dried tomatoes, sauté them in the oil for about 2 minutes until they soften.
  • Add the minced garlic and red pepper flakes to the pan. Cook for another 1-2 minutes, stirring frequently to prevent burning.
  • Combine Pasta and Sauce:
  • Add the chopped sun-dried tomatoes to the frying pan, stirring to combine.
  • Add the drained pasta to the pan, tossing it with the sauce. If the pasta seems dry, add some of the reserved pasta water until you reach your desired consistency.
  • Season and Serve:
  • Season the pasta with salt and pepper to taste. Remove from heat and stir in the grated Parmesan cheese until melted and combined.
  • Serve hot, garnished with fresh basil and additional cheese if desired.
  • Variations
  • Add Protein: Toss in grilled chicken, shrimp, or chickpeas for added protein.
  • Vegetarian/Vegan: Use nutritional yeast instead of Parmesan cheese and include more vegetables like spinach or zucchini.
  • Herb Variations: Experiment with different herbs like oregano, thyme, or parsley for added flavor.
  • Tips and Substitutions
  • Sun-Dried Tomatoes: If you can’t find sun-dried tomatoes, try using fresh cherry tomatoes sautéed until they burst.
  • Gluten-Free: Substitute regular pasta with gluten-free pasta.
  • Low-Carb: Use spiralized zucchini (zoodles) instead of pasta for a low-carb version.