Kamut Pasta with Sun-Dried Tomato Sauce

Recently I posted a recipe for a sun-dried tomato dressing that I adapted from Once Upon a Tart: Soups, Salads, Muffins, and More by Frank Mentesana and Jerome Audureau. I decided to adapt it further and turn it into a pasta sauce. To make this recipe you will need to make some marinated sun-dried tomatoes. As I noted before, I plan on having a batch of these on hand as a staple ingredient. They are very easy and quick to prepare and keep in the refrigerator for a few weeks in a covered container. They are absolutely delicious and so much better than the jarred variety. Do take care to purchase sun-dried tomatoes free of salt, sugar and other additives.

I was fortunate enough to have a few dinner guests to share this dish with. I was even told this sauce was probably the best one of my diners had ever tasted. Give it a try and you'll see how rich, luscious and thick it is.

Kamut Pasta with Sun-Dried Tomato Sauce

Recipe by Lisa Turner Published on July 13, 2010 Hearty and earthy kamut pasta served with an easy, rich and zesty sun-dried tomato and Parmesan sauce Preparation: 10 minutes Cooking time: 10 minutes Print this recipe Ingredients: 1 lb (450 g) kamut rotini pasta 2/3 cup marinated sun-dried tomatoes 1 clove garlic, minced or crushed 1/3 cup balsamic vinegar 1/4 cup pine nuts 1 to 2 jalapeños or green chilies, to taste, seeded and chopped 1/3 cup fresh parsley, chopped 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste 1/2 cup fresh grated Parmesan cheese 1/3 cup olive oil 1/2 cup crumbled Feta cheese for garnish Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente or to your desired consistency — about 10 to 12 minutes depending on package instructions. Meanwhile, prepare the sauce. In a food processor, combine the marinated sun-dried tomatoes, garlic, balsamic vinegar, pine nuts, alapeños or chilies, parsley, sea salt, black pepper and Parmesan cheese until well blended. With the food processor still running, pour in the olive oil. Drain the pasta and cover with sauce and crumbled Feta cheese for garnish. Makes 4 to 6 servings

Other pasta dishes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Pasta and Feta Cheese Casserole
Greek Macaroni and Cheese
Macaroni and Paneer Cheese
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

On the top of the reading stack: Darkness Visible: A Memoir of Madness by William Styron

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