Sun-Dried Tomato Olive Pasta in Fresh Tomato Sauce
Description
This Sun-Dried Tomato Olive Pasta in Fresh Tomato Sauce recipe is a true celebration of classic Italian flavors. The spaghetti is tossed in a luscious homemade tomato sauce prepared by blanching and pureeing fresh tomatoes, then slow-cooked with garlic, onions, and a medley of aromatic herbs. The addition of sun-dried tomatoes and Kalamata olives elevates the dish to a rich, tangy perfection. Perfect for vegetarians, this hearty main course brings the taste of Italy to your table with every bite.
Cuisine:
Italian
Course:
Main Course
Diet:
Vegetarian
Ingredients
For the Pasta
| Ingredient | Quantity |
|---|---|
| Durum Wheat Spaghetti Pasta | 350 grams |
| Garlic | 3 cloves, minced |
| Sun-Dried Tomatoes | 8 pieces, halved |
| Kalamata Olives | 8 pieces, halved |
| Extra Virgin Olive Oil | 1 tablespoon |
| Salt and Pepper | To taste |
| Dried Oregano | For seasoning |
| Red Chili Flakes | For seasoning |
For the Fresh Tomato Sauce
| Ingredient | Quantity |
|---|---|
| Tomatoes | 6 large |
| Onion | 1 medium, finely chopped |
| Garlic | 6 cloves, finely chopped |
| Paprika Powder | 1 teaspoon |
| Dried Mixed Herbs | 2 teaspoons |
| Salt and Pepper | To taste |
| Sugar | 1 teaspoon |
| Extra Virgin Olive Oil | 1 tablespoon |
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
Step 1: Cook the Spaghetti
- Begin by boiling water in a large pot. Once the water reaches a rolling boil, add a teaspoon of salt.
- Add the spaghetti pasta and cook until it is al dente (just cooked). This process takes approximately 12–15 minutes.
- Once cooked, drain the pasta and rinse it under cold running water to halt further cooking.
- Drizzle a little olive oil over the pasta and toss to coat evenly. This step ensures the spaghetti doesn’t stick together.
Step 2: Prepare the Tomato Sauce
- Bring a pot of water to a boil and cook the whole tomatoes for a few minutes until the skin begins to peel.
- Drain the water and allow the tomatoes to cool. Peel off the skin, chop the tomatoes into small pieces, and blend them into a smooth puree.
- Heat a saucepot with 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until golden and aromatic.
- Stir in the finely chopped onion and cook until softened.
- Pour the pureed tomatoes into the pot and stir to combine. Sprinkle in salt and sugar, stirring occasionally. Allow the mixture to simmer for 5 minutes on medium heat.
- Add the paprika powder and dried mixed herbs, adjusting the seasoning with additional salt and pepper if needed. Cook for another 5 minutes before turning off the heat.
Step 3: Assemble the Pasta
- Heat a large skillet over medium heat with 1 tablespoon of olive oil.
- Add the sun-dried tomatoes and Kalamata olives to the skillet, cooking for 2–3 minutes until warmed through.
- Toss the cooked spaghetti into the skillet, mixing thoroughly to coat the pasta with the tomato sauce.
- Season with dried oregano, red chili flakes, salt, and pepper as desired.
Serving Suggestions
Plate the pasta in a serving dish and garnish with freshly grated Parmesan cheese and a sprinkle of dried herbs if desired. Pair this dish with warm garlic bread and a crisp side salad for a complete Italian dining experience.
Nutritional Information (Per Serving)*
| Nutrient | Value (Approx.) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 58 g |
| Protein | 9 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Fiber | 6 g |
| Sodium | 260 mg |
*Nutritional values are estimates based on ingredient quantities.
Create this simple yet indulgent dish for a comforting meal that combines wholesome ingredients and the vibrant flavors of Italy. Perfect for weeknight dinners or special occasions, Sun-Dried Tomato Olive Pasta in Fresh Tomato Sauce will soon become a family favorite!
