Sundried Tomato Pasta

This is one of Paul's specialties that he made for me back when we first started dating. Now, we make it all the time at home when we're looking for a quick and easy dinner.  Although we love cooking together, sometimes he will make dinner for me and will prepare this one on his own, which is a nice treat for me! (Thank you, sweetie!)

This is a wonderful pasta creation with pesto-like sauce made from sundried tomatoes, garlic, fresh basil, and red pepper flakes. Can be made with your favorite pasta, but we usually use macaroni. A great alternative to the same boring pasta with tomato sauce!

Ingredients:  
1 package whole wheat spaghetti (375g) 
1 1/2 cups sun-dried tomatoes, packed in oil 
3 tbsp olive oil, if needed 
3 tsp garlic, minced
2 tsp balsamic vinegar
1 tsp red pepper flakes 
2 tbsp granulated sugar 
1/2 tsp salt 
3 leaves fresh basil

Directions:
1. Bring large pot of water to a boil for the pasta. Once the water boils, cook the pasta until al dente, about 9 minutes.

2. While the water boils, prepare the sun-dried tomato sauce. Put sun-dried tomatoes into a food processor, keeping most of the oil separate and reserved for later. Add garlic, basil, red pepper flakes to the food processor. Puree until blended together into a smooth paste, about 1 minute.

3. Put the reserved oil into a frying pan, about 3tbsp (add additional olive oil if needed). Add sun-dried tomato mixture to the pan. Add salt, sugar, balsamic vinegar to the mixture. Mix the ingredients together and spread the mixture across the pan evenly to flatten. Heat the mixture on medium-low heat for 5-6 minutes, being careful not to burn or overcook.

4. Drain pasta, mix sun-dried tomato sauce with the pasta thoroughly, and serve.


Serves four people, or for two people with some leftovers.