Pasta Sunday Dinner Special: Penne Rigate with Sun-Dried Tomato Sauce.
Store bought pasta sauce is my nemesis. If your thinking, “Why would I make my own pasta sauce when I can get something pre-made, inexpensive and potentially better than what I could whip up?”, than I have two words for you: Single Cook. I understand where you are coming from. I do love the convince of jarred pasta sauce, however; since I am only cooking for one I rarely use the entire jar and then it sits in my refrigerator. I think to myself, “maybe I will incorporate it into another dish later in the week.”, and I never do. It sits and sits and eventually molds. I’m sure I could freeze it but my freezer is at capacity right now. I made a simple, flavorful version. I could (and did!) eat by the spoonful.
Marinated sun-dried tomatoes are packed with flavor. I used a few of these tender morsels with about 1 TBS of the oil from the jar.
Into a food processor with 1/2 of a large tomato, basil, lemon zest, red pepper flakes, kosher salt and black pepper.
The best part about making your own sauce: you can just keep adding flavors to accommodate your taste. I added a small clove of garlic, parsley, a pinch more kosher salt and red pepper flakes.
It was lacking the rich tomato flavor and sweetness that I was looking for. I added a heaping TBS of tomato paste. mmm…just right. This was thick, creamy and delicious! It reminded me of gazpacho in a way.
I lightly heated the sauce and tossed the hot cooked pasta to the mix. Freshly grated Parmesan cheese, added a nice nutty. salty bite to the fresh herbs and tomato.
Penne Rigate Sun-Dried Tomato Sauce for One
- 1 serving whole wheat penne rigate, prepared al dente
- 3-4 sun-dried tomatoes packed in oil
- 1 TBS oil from the sun-dried tomatoes.
- Handful of basil leaves.
- 1/2 large tomato
- 1-2 tsp lemon zest
- 1 small clove of garlic
- ~1 tbs fresh parsley
- 1 heaping TBS tomato paste
- Pinch red pepper flakes
- Pinch Kosher Salt
- Pinch Pepper
- Cook pasta to al dente.
- Add the remaining ingredients to a food processes to combine. Taste, and adjust seasonings to your preference.
- Slightly warm sauce in a sauce pan or in the microwave (I cheated and did it in the microwave. I doesn’t take more than a minute.)
- Add hot pasta to the sauce. Toss to coat. Pour into a bowl and top with Parmesan.
Playing with Food,
Nora
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