Vida Recetas Editorial
Pasta with sun-dried tomatoes and olive oil is a classic Italian recipe that combines the intensity of sun-dried tomatoes with the smoothness of olive oil and a spicy kick from chili pepper. This easy dish is perfect for a weeknight dinner or to impress your guests with authentic Mediterranean flavor. Its origins trace back to traditional southern Italian cooking, where simple, high-quality ingredients take center stage.
The recipe stands out for its balance: the pasta, rich in carbohydrates, is complemented by tomato sauce and sun-dried tomatoes, which add umami and a slightly chewy texture. Garlic and chili add depth, while fresh basil brings freshness. It is ideal for those seeking a comforting meal without complications, and it admits variations such as adding black olives, capers, or even grilled chicken.
Moreover, it is a nutritious option, as pasta provides energy and sun-dried tomatoes are rich in antioxidants like lycopene. It is recommended to serve it hot, with a drizzle of extra virgin olive oil on top, paired with a light red wine.
Prep
20 min
Cook
15 min
Servings
4
Calories
300 kcal
The first step is to cook the pasta in a saucepan with boiling water and a little salt. It is left for about ten minutes and then extracted, drained and left to rest after bathing it in a little olive oil. In the meantime, a clove of garlic is minced together with the dried tomatoes until they are completely crushed.
When it's ready, sauté everything in a pan with a little oil and a pinch of chilli pepper for flavor. After a couple of minutes, the tomato sauce is added with a few basil leaves. When it is ready, remove it and add it together with the pasta and it will be ready to serve.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 15 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
