Posted by: Cooking Thyme | January 5, 2011

Pennine Rigate con Pomodori Secchi

Pennine Rigate con Pomodori secchi (11)

This simple recipe is delicious for summertime lunch, in fact, anytime, It’s one of my favourite dishes, and I just love pomodori secchi.

This appetising mixture of fresh and sun-dried tomatoes makes a lovely sweet-flavoured sauce that is perfect with any pasta. This recipe is originally from Calabria.

  • 450 g pennine rigate or any dried pasta
  • 100 g sun dried tomatoes
  • 2 cloves garlic
  • 1 small onion, finely chopped
  • dried oregano
  • dried basil
  • olive oil
  • sea salt
  • freshly ground black pepper
  • fresh ricotta, optional

In a large saucepan, heat oil over medium-low heat; cook onion, garlic, stirring occasionally, until softened.

In large pot of boiling salted water, cook pasta according to the packets instruction, al dente. Drain, reserving 1/3 of the pasta water, return to pot. Add sauce and toss to coat.

Meanwhile, add the sun-dried tomatoes to the pan and cook very gently then add the fresh tomatoes, breaking up with a spoon. Stir, then cover and simmer gently until the sauce is thickened and glossPennine Rigate con Pomodori secchi (1)y. Keep the mixture warm over low heat.

Toss again and tip out onto your plates. Add a few sun-dried tomatoes on top and sprinkle with the dried herbs and feta or any cheese you have and serve immediately.

Pennine Rigate con Pomodori secchi (12)

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