Easy Sun-Dried Tomato Pasta: A 30-Minute Pantry Recipe

This easy sun-dried tomato pasta turns a few store-cupboard ingredients into a rich, savoury meal. The dry-packed tomatoes soften in warm water while the pasta cooks, so the whole dish is ready in about 30 minutes.

Ingredients

• 400g organic maize and rice fusilli
• 100g organic sun-dried tomatoes
• 3 tablespoons olive oil
• 2 garlic cloves, finely sliced
• ½ teaspoon dried chilli flakes, optional
• A handful of chopped parsley or basil
• Juice and finely grated zest of ½ lemon
• Freshly ground black pepper

Serves 4.

Method

1. Put the sun-dried tomatoes in a bowl, cover with warm water and leave to soften for about 20 minutes. Drain, reserving a mugful of the soaking water, then slice the tomatoes.
2. Cook the fusilli according to the packet instructions until just tender. Drain, keeping a little pasta water.
3. Warm the olive oil in a large frying pan over a medium-low heat. Add the garlic and chilli flakes and cook gently for 1–2 minutes without browning the garlic.
4. Add the sliced tomatoes and a splash of their soaking water. Cook for 2–3 minutes.
5. Add the drained pasta, herbs, lemon zest and juice. Toss well, loosening with a little pasta or tomato-soaking water as needed.
6. Season with black pepper. Taste before adding salt because the sun-dried tomatoes are naturally salty.

Make it your own

Add wilted spinach, toasted seeds or white beans for a heartier bowl. Leftovers also work well served cold as a pasta salad.

See the organic sun-dried tomatoes or view the organic fusilli.