Tuesday, June 16, 2009

Spaghetti with Sun-dried Tomatoes

A well-stocked pantry is a beautiful thing. It's the blessing that makes meals like this one possible. Easy, quick, flavorful, and interesting. It's worth having those pantry staples on hand at all times so that you can later be spontaneous. A bit of a paradox, isn't it?

Sun-dried tomatoes have a lovely rich flavor that wraps itself around whole wheat pasta very nicely. If you don't usually keep them on hand, you might want to start right about now!

Spaghetti with Sun-dried Tomatoes
adapted from Giada de Laurentiis' Everyday Pasta
serves 2


5 oz. sun-dried tomatoes packed in oil, plus 1 1/2 tablespoons of the oil
1/2 medium onion, chopped
2 garlic cloves, minced or pressed
2 tablespoons tomato paste
1/2 cup dry white wine
1/3 pound whole wheat spaghetti
1 1/2 tablespoons fresh flat-leaf parsley, chopped
salt and freshly ground pepper to taste
crumbled fresh goat cheese for serving (optional)


1. Bring a medium pot of water to a boil and salt it. Cook spaghetti until al dente. Reserve about 1/2 cup starchy pasta water and drain the pasta.

2. Meanwhile, warm the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, for 2 minutes. Add wine and chopped sun-dried tomatoes and simmer until liquid reduces by half, about 2 minutes.

3. Add cooked pasta and parsley to the tomato mixture and toss to coat, adding enough of the reserved pasta water to moisten the sauce. Season with salt and pepper. Serve topped with goat cheese if using.