Can you eat sun-dried tomatoes straight from the jar?

Yes! They're delicious in pasta, in salads, or sandwiches.

Which is better? Sun-dried tomatoes in oil or dry dehydrated tomatoes?

I prefer sun-dried tomatoes in oil because their flavor is stronger, they have more tang, and you can use the oil for cooking! (I buy sun-dried tomatoes in olive oil when possible)

How do you soften sun-dried tomatoes?

Soak them in hot water for 30 minutes before using.

Do you drain and rinse the pasta?

Yes. I've tried both, rinsing the pasta and transferring the pasta into the sauce straight from the cooking water. When you don't rinse the pasta, the sauce sticks to it better but it soon becomes too thick and sticky. I recommend always rinsing pasta with cold water but reserving some of the cooking water if you need to thin out the sauce.

Creamy Sun-Dried Tomato Pasta with Capers and Dill

Name: Creamy Sun-Dried Tomato Pasta with Capers and Dill
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp avocado oil; 1 tsp vegan butter (optional); 1 medium yellow onion, finely chopped; 6 cloves roasted garlic (or sub 4-6 raw cloves garlic, minced); ¼ cup white wine; 2 tbsp tomato paste; ½ tsp dried parsley; ⅓ cup sun-dried tomatoes in oil, drained, rinsed, and chopped; 1 tbsp capers; 1 heaping tbsp fresh dill; ½ cup cashew milk; 300g brown rice spaghetti; pecorino cheese or vegan parmesan for serving (optional)

Description

Delicious Creamy Sun-Dried Tomato Pasta Sauce with dill, and capers. This pasta dish is great on its own or with a choice of protein!

Ingredients

Units Scale

1 tbsp avocado oil
1 tsp vegan butter (optional)
1 medium yellow onion, finely chopped
6 cloves roasted garlic (or sub 4-6 raw cloves garlic, minced)
1/4 cup white wine
2 tbsp tomato paste
1/2 tsp dried parsley
1/3 cup sun-dried tomatoes in oil, drained, rinsed, and chopped
1 tbsp capers
1 heaping tbsp fresh dill
1/2 cup cashew milk
300g brown rice spaghetti
pecorino cheese or vegan parmesan for serving (optional)

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Instructions

Start by heating the olive oil and vegan butter (if using) in a large pan over medium-high heat.
Add the chopped onion and saute for about 5 minutes until translucent. Lower the heat to medium.
Add the garlic. If roasted, just smash it to incorporate and immediately add the white wine. If raw, cook stirring constantly for a minute.
Add white wine and cook until almost evaporated.
Add the tomato paste, parsley, sun-dried tomatoes, capers, and fresh dill. Stir well. Add the cashew milk and stir again until everything’s incorporated. Take off heat until pasta is cooked.
While you make the sauce, cook the pasta according to package instructions. Reserve ½ cup of the cooking water, and drain and rinse the pasta.
Warm the sauce back up, add the pasta to the sauce and gently toss to coat. Add pasta water as necessary to loosen the sauce.
Serve immediately dusted with pecorino cheese or vegan parmesan if desired.

Notes

Store in an airtight container in the fridge for 2-3 days. Wait until it's cool before storing.

If you don't eat cheese and don't have vegan parmesan, you can also serve this pasta sprinkled with nutritional yeast.

The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.

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