1 serving
- 100 g (4 oz) wholemeal spaghetti
- 5 sun dried tomatoes, sliced
- 1 garlic clove, peeled
- 2-3 capers, rinsed and dried
- Parsley, rinsed, dried and minced
- Sea salt
- Extra-virgin olive oil
A quick, but effective recipe. Mediterranean taste, fulfilled desires!
Soak the dried tomatoes in warm water for about 12 minutes. If you are in a hurry and you can’t do it another way, you can plunge them in the pasta’s boiling water for about 4-5 minutes (but remember: in this way the salt of the dried tomatoes will come out and it will be added to the salt that you have previously put in the pasta. So, use less salt!). Once that the tomatoes will be soft, blend them with the capers and a tablespoon of the pasta water. In a frying pan heat the oil with the garlic clove, add the tomatoes mixture and let it cook for about 2-3 minutes.
Strain the pasta al dente and let it cook for another minute in the pan with the sauce . Before turning down the heat, sprinkle with the minced parsley.
