Two-Tomato Pasta Salad

Ingredients

Serves 8

1 (8.5 oz / 240 gr) jar sun-dried tomatoes packed in oil (I used California Sun)

2 garlic cloves, peeled

2 tablespoons capers, drained (optional but highly recommended)

2 cups cherry tomatoes, halved or quartered (or 2 large tomatoes, diced)

Pinch of red pepper flakes

1 lb / 453 gr hollow pasta such as penne, rigatoni or shells

1 cup chopped fresh herbs such as parsley, basil or arugula

Salt and pepper to taste

Directions

Holding back the sun-dried tomatoes with a fork (or your fingers), drain the oil from the jar into a large pot.

Place sun-dried tomatoes on a large cutting board and coarsely chop them.

Add chopped sun-dried tomatoes to the pot, along with garlic cloves and capers (if using).

Set over medium-high heat and cook, stirring often for about 6 minutes, until fragrant.

Scrape into a large bowl, then stir in the tomatoes and mix well. Set aside.

Fill the reserved pot with water (no need to wash) and bring to a boil. Add salt and when it starts to boil cook pasta according to package directions. Drain the pasta and run under cold water to stop the cooking, drain again.

Add drained pasta to the tomato mixture and stir to combine.

Refrigerate until ready to serve.

When ready to eat, take a taste and if the flavors are muted, adjust seasoning as needed. If you feel like you can also add a splash of lemon juice.

Stir in the chopped greens and serve.

Pasta salad will keep in the fridge for up to 3 days.