Simple Sun-dried Tomato Pasta

Simple Sun-dried Tomato Pasta (A Little Bit Crunchy A Little Bit Rock and Roll)


1 tablespoon extra virgin olive oil

3 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1/3 cup sun dried tomatoes, sliced thin

1/2 cup *roasted red pepper, diced

1 (28 ounce) whole tomatoes

1 teaspoon sugar

1 teaspoon kosher salt

fresh cracked pepper to taste

1 tablespoon balsamic vinegar

1/2 cup fresh chopped flat leaf parsley

1 pound whole wheat pasta, cooked al dente

Parmesan cheese for topping (optional)


1. In a 12-inch skillet, heat the olive oil and garlic together. When the garlic becomes fragrant, add the crushed red pepper flakes and roasted red pepper.

2. Add the can of tomatoes (including the liquid) crushing the tomatoes in your hands to break into pieces.

3. Add the sugar, salt, pepper, and sun-dried tomatoes.  Simmer for about 10 minutes.

4. Off heat, add the balsamic vinegar and parsley.  Toss the tomato sauce with the pasta.

Serves 4-5

*To roast a red pepper: Place the pepper in a hot oven on a sheet pan until all the sides are black and charred. Or, place the pepper directly on the flame of a gas stovetop. Rotate until all the sides are charred. Place the pepper in a brown paper bag for 10 minutes to all it to steam. Remove the black charred skin. Do NOT rinse the pepper under water- this removes flavor.