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- Side One - Cut Out Below -
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Pasta with Sun-Dried Tomatoes
Modified from a recipe on Lynne Rosetta Casper’s Kitchen Table website.

  • 1 red onion, slice onion in half and then cut into 1/8 inch slices
  • 3 cloves fresh garlic, cut into very thin slices
  • 1 Tbsp. Olive oil12-16 oz. Italian pasta (shape is your choice)
  • 2/3 cup oil packed sun-dried tomatoes, drain, reserve oil, and slice thinly (I used a 6.5 ounce jar by Delallo, packed in olive oil with herbs)
  • 1/2 cup black kalamata olives, pitted and sliced
  • 2 Tbsp. Capers (I used salt-packed, soaked in warm water for 10 minutes, then drained)
  • 1/4 cup dried currants (soaked for 10 minutes in warm water)
  • fresh basil leaves, cut into narrow strips (about 1 cup)
  • 15 oz. can artichokes (quartered) – drain, rinse well, and drain again
  • 15 oz. can cannellini beans (white kidney beans) – drain, rinse well, and drain again

- Side Two- Cut Out Below -
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Pasta with Sun-Dried Tomatoes (cont.)

Combine onions and garlic with 1 Tbsp. Olive oil and warm over medium-low heat for ~10 minutes. Do not burn. Cook the pasta. Check directions on the box carefully. Do not overcook. Pasta should be al dente (still have a little toothiness or bite to it, not mushy). While pasta is cooking, prepare the remaining sauce. Combine cooked onions and garlic with the tomatoes, olives, capers, currants, basil, beans and artichokes. Use a large warmed bowl if you have one. Have the reserved olive oil that was drained from the tomatoes on hand. (the bottle I used produced about 1/3 cup olive oil, which is plenty) When the pasta is done (drain well, do not rinse), mix it in the large bowl with the other ingredients. Pour reserved olive oil into the bowl and toss and mix all together.

Garnish with additional fresh basil and a small amount of some freshly grated cheese. Serve with some whole grain bread and a green salad.