Recipe by FloridaNative
"In the days before modern canning methods, Italians dried sliced summer tomatoes on their tile roofs for use in winter months. Dehydrated by the sun, the tomatoes became sweet, chewy and flavorful. Early Keys pioneers undoubtedly did the same". From "The Florida Keys Cookbook", this sounds like a nice variation to a heavy sauce - good for a hot day. This quick and easy lunch or light supper can be made with penne, ziti, or orecchiette if desired.
Top Review by Kumquat the Cat's friend
With these ingredients, there's nothing not to like about this! It's important to use the best quality sundried tomatoes in all your recipes. I don't think I made any changes at all to this, except I had to leave out basil for my BF (but of course I added it to mine). I had leftovers for lunch. Thank you :)
- 2 (822.13 g) can chopped tomatoes, drained
- 10 sun-dried tomatoes, re-hydrated in water 5 minutes, drained and chopped
- 29.58 ml capers, rinsed and drained
- 118.29 ml pine nuts, dry-toasted
- 14.79 ml minced garlic
- 59.14 ml grated parmesan cheese
- 118.29 ml snipped fresh basil leaf, cut in thin strips
- 453.59 g dried bow tie pasta (farfalle)
- kosher sea salt
- fresh ground black pepper, to taste
Directions See How It's Made
- UP TO 1 DAY AHEAD: Combine all ingredients except pasta, salt and pepper in a large bowl. Place in a covered container and refrigerate overnight.
- BEFORE SERVING:.
- Place sauce in a large bowl and bring to room temperature.
- Cook pasta in a large pot to al dente following package instructions, about 12 minutes.
- Drain pasta and add it to the tomato mixture.
- Toss well to combine.
- Season with salt and pepper to taste.
- Serve with additional Parmesan cheese on the side.