Pasta and Sun-Dried Tomatoes

Total Time
30mins
Prep 15 mins
Cook 15 mins

This is from the Moosewood cookbook. It is really yummy and makes a ton. Top it with Parmesan cheese and serve with crusty bread

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil to cook the pasta.
  2. Meanwhile, place the sun-dried tomatoes in a bowl with the boiling water and set aside.
  3. Heat the olive oil in a large skillet. Add the onions and cook 3-4 minutes, until they begin to soften. Add the garlic and marjoram and cook for 3 more minutes.
  4. Blanch the green beans in the hot pasta water 3-4 minutes and remove them with a slotted spoon to the skillet. (If you are using frozen, add them directly to the skillet to reheat.)
  5. Add the pasta to the boiling water and cook until al dente. While the pasta cooks, drain the sun-dried tomatoes, reserving the liquid. Cut them in small strips and add them with their liquid to the skillet. Add salt and pepper.
  6. Toss with the pasta and fresh tomatoes and serve.

Reviews

(1)
Most Helpful

This has been in my cookbook for a while so I decided to make it recently and was very pleased. Moosewood recipes are practically never-fail. I loved the combination of fresh and dried tomatoes and green beans and loved the heavy veggie to pasta ratio. I forgot to quarter the cherry tomatoes, oh well. I usually omit the soaking part of the sun-dried tomatoes because I like the chewy texture but this time I soaked them to add water to the sauce. Someone might want to try this with fresh marjoram, but I used dried as per recipe. Thanks dicentra!

Kumquat the Cat's friend December 09, 2006

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