SUN DRIED TOMATO PASTA

When the Pantry Was the Secret Ingredient

Some of Mama’s best meals came from what she called “cooking with the shelf.” She could open a nearly bare pantry and still manage to feed an army. This sun dried tomato pasta was one of those humble miracles—made with a jar, a pot of pasta, and a whole lot of heart. She’d say, “You don’t need a lot, just a little with good flavor.” The tomatoes were rich and tangy, soaked in oil that clung to the pasta like it belonged there.

It’s the kind of dish that reminds you: flavor doesn’t always come from fancy. Sometimes, it comes from memory.

INGREDIENTS

• 12 oz Alessi Penne or Fusilli

• 1/2 cup Alessi Sun Dried Tomatoes in Oil, chopped

• 2 cloves garlic, minced

• 1/4 cup Alessi Extra Virgin Olive Oil (or oil from the tomato jar)

• 1/4 teaspoon Alessi Crushed Red Pepper (optional)

• 1/4 teaspoon Alessi Sea Salt

• 1/4 teaspoon Alessi Ground Black Pepper

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped fresh parsley or basil

INSTRUCTIONS

1. Boil pasta in salted water according to package directions. Reserve 1/2 cup of pasta water before draining.

2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.

3. Add chopped sun dried tomatoes and crushed red pepper (if using). Sauté for another 1–2 minutes.

4. Toss in the cooked pasta along with reserved pasta water. Stir until everything is well coated.

5. Season with salt, pepper, and stir in grated Parmesan.

6. Finish with fresh herbs and an extra drizzle of oil, if desired.

7. Serve warm, with a piece of bread to soak up every bit.