Pasta is one of my favourite things to cook. It’s quick and relatively easy to whip up on a weeknight … it’s comforting, satisfying and most importantly, healthy.
Usually when I cook pasta, it’s different each time – as I like to throw in ingredients I have on hand, rather than do a specific shop. Waste not! However, there are a couple of exceptions to the rule, that I adore – and smash out on a regular basis.
This, being one of them …
My sun-dried tomato sugo is a delicious pasta sauce that can alternatively be paired with prawns, dill and a slightly more heavy hand with the chilli (which I also regularly cook).
The pasta sauce can be made in advance and stored in the fridge over night, for when you are ready to use it.
organic extra virgin olive oil
1/2 red onion, finely diced
2 garlic cloves, thinly sliced
225g semi dried tomatoes chopped (reserve 6)
400g diced organic tomatoes
fresh basil leaves
dried chilli flakes
dollop of full fat plain yoghurt
1/4 cup kalamata, halved
6 semi dried tomatoes (reserved)
1 roasted red pepper (cut into strips)
good handful of spinach leaves
cracked black pepper
fresh chopped parsley
fresh basil leaves
325g gluten free penne pasta
persian creamy feta
Put a pan of water on for your pasta, (according to the packet directions) and bring to the boil.
In the mean time … In a large, deep pan (over a medium heat) add a slug of olive oil (or alternatively, I used the oil from the semi dried tomatoes). Add the red onion and sauté until translucent. Add the garlic and the semi dried tomatoes and continue to sauté for a a couple of minutes. Add the diced tomatoes, a really good sprinkle of dried oregano, 8-10 basil leaves, a sprinkle of chilli flakes (depending on how spicy you like it) and continue to cook until the sauce reduces and thickens.
Allow the sugo to cool slightly, then pour it into a blender and pulse a few times. Don’t puree, as it’s nice to have a little texture to the sauce. Add a generous dollop of yoghurt to round the sauce off, and give it that creamy element. Stir through and set aside.
Add your pasta to the boiling water and cook accordingly.
Whilst the pasta is cooking, gently heat your pasta sauce in the original deep pan. Throw in the kalamata, semi dried tomatoes and roasted pepper strips. Stir through.
Drain the penne (reserving a couple of tablespoons of cooking water) and add to the pasta sauce (including the reserved cooking water). Stir through. Add the spinach leaves (and wilt through), cracked black pepper, parsley and a few basil leaves. Serve in bowls with crumbled feta.