Ingredients

The following ingredients have 4 Servings
  • 8 oz. sun dried tomatoes in olive oil – gently drained
  • 1 cup fresh basil leaves
  • 4 cups cherry tomatoes
  • 2 oz. can of anchovies – drained
  • 4 – 5 cloves of garlic – chopped
  • 1 tbs. capers with 1 tbs. caper juice
  • ½ tsp. red pepper flakes
  • ½ tsp. ground black pepper
  • 1 tsp. dried oregano
  • 1/4 tsp. sugar
  • 1 tsp. salt
  • 2 tbs. wine
  • ¼ cup fresh grated Parmesan cheese
  • Olive oil
  • 1 lb. of your favorite pasta
  • 1 bunch of scallions – chopped for garnish

Instruction

  • Heat a large cast iron frying pan and place the cherry tomatoes in the pan, sprinkle salt over the tomatoes and let them char.
  • Place the sun dried tomatoes, capers and juice, fresh basil and anchovies in a food processor and give a few good chops.
  • Set this mixture aside.
  • Drizzle a tablespoon or two of olive oil over the charred tomatoes and gently press them down. Be careful, since they may splatter a bit.
  • Add the chopped garlic, seasonings and wine and continue to simmer on a gentle heat for a minute or two, while preparing the pasta.
  • Prepare the pasta as directed in generously salted water. Add a tablespoon or 3 – 4 tbs. of the pasta water to the simmering tomatoes.
  • Place the mixture from the food processor at the bottom of a large serving bowl.
  • Lift the cooked pasta into the bowl and with the sun dried tomato mixture and spoon the cooked tomatoes over and toss.
  • Serve with chopped fresh scallions, fresh grated Parmesan cheese, an extra dash of red pepper flakes, fresh ground black pepper and dried oregano.