May 20, 2009

Almond Sundried Tomato Peasy Pasta

It's been a while, eh? No valid excuses. But, hopefully tonight's main dish will make up for it.

Almond Sundried Tomato Peasy Pasta
(serves 4)

  • 3/4 cup sundried tomatoes (rehydrated)**
  • 2 cups bow tie pasta (uncooked)
  • 3/4 cup almond slivers
  • 1 teaspoon + 2 teaspoon olive oil
  • 2 cloves (1 tsp) minced garlic
  • 1 medium onion, diced
  • juice of 1 lemon
  • 3/4 cup frozen peas

  1. Put the sundried tomatoes in a pan, add enough water to cover. Bring to a boil for 20-30 minutes to rehydrate them.
  2. Boil water for the pasta.
  3. Roast almond slivers in 1 teaspoon olive oil until they start turning golden.
  4. Add garlic and let roast for 5 seconds more, then quickly get them out of the pan before they burn.
  5. Put the pasta in the boiling water.
  6. Dice and sauté an onion in 2 teaspoons olive oil for 10 minutes (max).
  7. Remove onions from pan using a slotted spoon, leaving any left over oil.
  8. The sundried tomatoes should be rehydrated by now. Drain water off, but reserve it for later.
  9. Thinly slice tomatoes (about 1/2 an inch long), then sauté them in the leftover oil for 5 minutes max.
  10. Heat up the reserved liquid, add lemon juice and frozen peas. Bring to a boil for approximately 4- 5 minutes.
  11. Once the peas are unfrozen, add the almond/garlic/onion/tomato mix and heat through.
  12. Drain and stir in the pasta.

Easy Peasy!

**The sundried tomatoes sautéd in almond oil were such an intense flavor that they overpowered the dish. I really like the flavor, but you might want to cut the amount of tomatoes in half.