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.
This is also my submission to Presto Pasta nights, a popular event created by Ruth and hosted this week by Pam.
Kamut Pasta with Sun-Dried Tomato SauceOther pasta dishes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
454 grams / 16 ounces of kamut pasta
For the sauce:
2/3 cup of marinated sun-dried tomatoes
1 clove of garlic, minced
1/3 cup of balsamic vinegar
1/4 cup of pine nuts
1 - 2 jalapeno peppers or green chilies
1/3 cup of fresh parsley
1/2 teaspoon of sea salt
freshly cracked black pepper to taste
1/2 cup of freshly grated Parmesan cheese
1/3 cup of olive oil
crumbled feta for garnishing
Bring a large pot of salted water to a boil. Add the pasta to the pot and cook until el dente or to your desired consistency - roughly 10 - 12 minutes.
Meanwhile, prepare the sauce. In a food processor, combine the marinated sun-dried tomatoes, garlic, balsamic vinegar, pine nuts, hot peppers, 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, cover with sauce and crumbled feta.
Serves 4 - 6.
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
Audio Accompaniment: Laughing Stock by Talk Talk