Pasta in sun-dried tomato sauce

The perfect idea for a quick dinner that everyone will enjoy. Sun-dried tomatoes in oil are one of those magical ingredients... they give even the simplest dishes incredible depth and a sense of fullness of flavour - or umami.

Preparation: 15 min

Easy

Pasta in sun-dried tomato sauce

Preparation: 15 min

Easy

Ingredients:

  • 2100 g water
  • 12 g fresh basil
  • 80 g dried tomatoes
  • 200 g macaroni spaghetti
  • 34 g salt
  • 20 g garlic
  • 80 g Cheese, Parmezan
  • 70 g Oil, olive
  • 12 g parsley leaves
  • 100 g Cream, 30% fat
  • 80 g greens of green olives

Method of cooking:

  1. Pour 2 litres of water into a pot of at least 3 litres and add 2 tablespoons of salt. Bring to the boil and then cook the pasta al dente according to the time stated on the packet, reduced by 1-2 minutes.
  2. Add the basil leaves from 1/2 small bundle and 1/2 small bundle of parsley, cut in 3cm increments into the dry bowl. Chop for 5 seconds at speed 20. Move to another bowl and set aside.
  3. Add 80 grams of Parmesan cheese cut into smaller pieces (without hard rind) into the bowl and grind for 20 seconds at speed 20. Move to another bowl with the herbs and set aside.
  4. Add 5 peeled garlic cloves into the bowl, chop 10 seconds at speed 10. Add 80 grams of drained sun-dried tomatoes, chop again for 4 seconds at speed 16.
  5. Scrape the contents from the sides with the spatula onto the bottom of the bowl and add 70 grams of extra-virgin olive oil (or sun-dried tomato marinade) and fry for 2 minutes at 140°C at speed 3.
  6. Add 100 grams of water, 80 grams of green olive marinade (optionally dry white wine) and 100g of 30% cream. Cook for 5 minutes at 105°C at speed 2 reverse rotation.
  7. Add the freshly cooked, drained but not overcooked and still hot pasta and cook for 3 minutes at 80°C at speed 1 reverse rotation.
  8. Serve the finished pasta immediately after preparation.