Sun-dried tomato pasta2012-02-21
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
The reason why I love Italian food is because I love tomato sauce! Our couchsurfer Claire made this for us and I’ve tweaked the recipe a bit.
- 250mL heavy cream (can use lactose-free cream)
- 250mL milk
- 1 cube chicken or vegetable stock
- 250mL chopped sun-dried tomatoes *
- 500gr dried pasta
- 1 package of bacon (140gr), cut into small bits
- 1 onion, diced
- 2 cloves garlic, chopped
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Fry the bacon in a saucepan until golden brown and slightly crispy. Discard the bacon fat (place the bacon fat into a non-plastic container and let it congeal at room temperature then throw away. don't throw the hot fat down the sink, otherwise you'd have to flush the pipes thoroughly).
Add the onion and garlic to the bacon pan and fry until the onion is translucent.
Add the chicken stock, milk and cream. Bring to a boil.
Add the sun-dried tomatoes and reduce heat to medium. Allow to simmer until the pasta is cooked.
In the meantime, bring a large pot of lightly salted water to a boil. Add pasta and cook according to instructions until al dente. Drain the pasta. Do not rinse away the starch from the pasta!
The tomato sauce should be reduced by half at this stage. Adjust the seasoning by adding salt and pepper to taste
Add the pasta to the sauce and toss well until the pasta is evenly coated Plate up and garnish with parsley.
Note: I usually buy sun-dried tomatoes packed in oil. This saves you from having to rehydrate them and you get more flavour in the sauce from the oil.