Mediterranean Dried Tomato Pasta

Ingredients:

200g dried pasta (spaghetti, penne, or your choice)

1/2 cup dried tomatoes, rehydrated and chopped

3 cloves garlic, minced

1/4 cup extra virgin olive oil

1/4 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

1/4 cup kalamata olives, pitted and sliced

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Juice of 1 lemon

Instructions:

Rehydrate the Dried Tomatoes: Place the dried tomatoes in a bowl and cover them with hot water. Let them sit for about 10 minutes until they soften. Drain and chop them into small pieces.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.

Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the Tomatoes: Add the chopped dried tomatoes and cook for another 2-3 minutes, stirring frequently.

Combine Pasta and Sauce: Add the cooked pasta to the skillet with the garlic and tomatoes. Toss to coat the pasta evenly. If the pasta seems dry, add a little of the reserved pasta water until you reach your desired consistency.

Season and Finish: Stir in the chopped basil, sliced olives, and red pepper flakes (if using). Season with salt, pepper, and lemon juice to taste. Remove from heat.

Serve: Divide the pasta among plates and sprinkle with grated Parmesan cheese. Garnish with additional basil leaves if desired.

Tips:

Protein Boost: For added protein, you can mix in grilled chicken, shrimp, or chickpeas.

Vegetable Addition: Feel free to add other vegetables like spinach, artichoke hearts, or roasted bell peppers.

Make it Vegan: Omit the Parmesan cheese or substitute it with a vegan alternative.

Enjoy this delicious Mediterranean dried tomato pasta as a quick weeknight dinner or a special meal to impress your guests. The rich flavors of the dried tomatoes, combined with fresh basil and tangy olives, make this dish a standout.