This sun-dried tomato and basil pasta is made with a few simple ingredients that come together in the time it takes you to boil pasta. Simple it may be, but it’s pretty darn delicious and if you’ve made a pasta that both adults and a picky 2-year-old will eat and ask for more, you know you’re on to a winner.
I used the sun-dried tomatoes you find in the fresh produce fridges, they’re more affordable than the jarred or packaged in oil and a little soak in hot water makes them easy to blend.
Word of advice don’t forget to reserve pasta water – the starch helps the sauce stick to the pasta better.
Sundried Tomato and Basil Pasta
- 4 C pasta (uncooked)
- 100g sun-dried tomatoes
- 20g fresh basil (Usually the size of 1 packet)
- 3 Tbsp olive oil
- 1 garlic clove
- 1 tsp Salt
- 1/2 tsp black pepper
- 1/4 C reserved pasta water
- Boil pasta according to the packet directions
- While the pasta is cooking, add sundried tomatoes to a bowl and cover with boiling water. Soak for 5 minutes until softened. Drain the water and add the sundried tomatoes to a blender.
- Add basil, garlic, olive oil, salt and pepper to the blender and blend until smooth.
- When the pasta is cooked, reserve ¼ cup of the pasta water before draining the pasta. Add the reserved pasta water to the blender and blend until smooth.
- Mix the sundried tomato sauce into the pasta and serve.