At this time of year my garden is full of tomatoes, and one way I preserve them is to dry them in my food dehydrator, so I can enjoy them all winter long. This recipe is one of my family's favorites and utilizes some of our favorite ingredients, including not only the tomatoes from our garden, but also fresh basil.
- 1 box farfalle pasta
- ½ cup sun-dried tomatoes in oil (if you're using your own sun-dried tomatoes, reconstitute them by soaking them in extra virgin olive oil for 24 hours)
- 2 cloves of garlic, minced
- 1 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese to finish
1. Cook the pasta until al dente, draining immediately once done.
2. Warm the oil from the sun-dried tomatoes in a large pan over medium-low heat. Add additional extra virgin olive oil to fully coat the bottom of the pan.
3. Once the oil is up to temperature add the sun-dried tomatoes and sauté for just under two minutes. Add the garlic and continue to sauté for another minute, pressing the tomatoes and garlic slightly to release their flavor into the oil.
4. Add the pasta and mix until it's coated. Add the freshly chopped basil and continue to mix.
Salt and pepper to taste and finish with a sprinkle of parmesan cheese.