#5 Sun Dried Tomato Pasta

Life is a combination of magic and pasta. -Frederico Fellin

I love my days when my only problem is pasta and pizza.

Pasta doesn’t make you fat. How much pasta you eat makes you fat. -Giada De Laurentiis 

One more…

What do you call a fake noodle? An impasta…He he.

I decided to go a little more inspirational with this dish and searched the internet for pasta quotes. Josh and I LOVE pasta. He laughs when I tell him I love pasta, because I can devour it pretty quickly and I am always looking for new pasta recipes. When I lived in Uruguay, I ate a lot of pasta. It wasn’t the greatest pasta, but I liked it much better than rice. They had a tradition to eat gnocchi on the 29th of every month. It was called Dia de Gnocchi and the reason they ate gnocchi stemmed back to early Italian immigrants who were normally paid at the beginning of each month. By the 29th of the month, the selection for food was slim so they used potatoes and flour to make a gnocchi pasta which was very cheap and very filling. The tradition kept going. Pasta is so versatile and fun.

Josh and I decided to try a sun dried tomato pasta recipe. My cousin Nomi came to have dinner with us and we were serving steak. Since steak is Josh’s favorite food, I wanted to have a side of food that I loved. I chose pasta. I found a recipe online and we tweaked it a little bit. It was SO yummy. Fast forward a few weeks, we were participating in a 10K race and we need to carb load the night before, Josh suggested we tweak this recipe a little more and make it again. I happily agreed. We made a pretty large pot of it and we were expecting it to last us into the week for leftover lunches. The pasta didn’t make it. We ate the pasta for breakfast, lunch, dinner, and snacks.I know…we were piggies. 😉


Sun Dried Tomato Pasta

1 cup of sun dried tomatoes (chopped)

1/2 cup of shallots (chopped)

1 small can of tomato sauce

1 Tbs. of minced garlic

1 cup chicken broth

1/2 cup white wine

3/4 cup of mozzarella

1 Tbs. of rosemary

Salt and Pepper to taste

1 cup of cream

16 oz of pasta

Saute the garlic and shallots. Add the chicken broth, rosemary, and sun dried tomatoes. Add the tomato sauce and the wine. Let it simmer on medium for about 5 minutes. Add the cream and the cheese and the salt and pepper and stir until the cheese is melted. Add cooked pasta and mix well. Sprinkle more mozzarella on top and broil until the cheese is golden. Garnish with rosemary.




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