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Pasta with Sun Dried Tomato Viniagrette

Servings

2

Serving size

2 ounces pasta with sauce
COOKING TIME
45 minutes

This recipe can easily be multiplied, but once the sauce is added to the pasta, does not work well as leftovers. The vinaigrette can be made in advance and stored in the refrigerator for about 2 days. Try using any extra vinaigrette as a spread on sandwiches.

Pasta with Sun Dried Tomato Viniagrette

Ingredients

2 ounces Tomatoes, sun-dried
1/2 cup Water (boiling water)
1/4 cup shelled (50 halves) Walnuts, shelled
2 tsp. Olive oil
1/2 small White onions (finely diced)
1/8 tsp. Salt
1 to taste Black pepper
1/2 lemon yields Lemon juice
4 quart Water
4 ounce Whole Wheat Penne (or gluten-free pasta)
2 tsp.. Capers
3 ounce Fresh mozzarella (cut into small dice)

Instructions

Place the sun dried tomatoes in a small bowl.

Pour the boiling water over the tomatoes and let stand for 30 minutes.

Place the walnuts in a small skillet over medium high heat.

Toast for about 5 minutes. Shake the pan frequently, and adjust the heat so the nuts brown but do not burn.

Add the olive oil to the pan with the walnuts and swirl to coat the skillet.

Add the onions and cook for 5 to 7 minutes until softened, stirring frequently.

Place the onions and walnuts in a blender or mini-chopper.

Add the salt and lemon juice.

Process until smooth.

Add the sun dried tomatoes (but not the water they steeped in).

Process until smooth. Add liquid from the tomatoes 2 tablespoons at a time, to 1/2 cup (4 tablespoons), and process. Return the vinaigrette to the pan over very low heat to warm.

Place the 4 quarts water in a large pan over high heat.

When the water boils, add the pasta and cook for about 12 to 15 minutes (or according to package instructions) until done.

Drain the pasta and return to the pan.

Reduce the heat to low and add the sauce, mozzarella, and capers.

Heat for about 2 minutes, folding gently, and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

I debated what to call this sauce. It is not exactly a pesto nor is it really a sauce. Nor is it really a vinaigrette in the strictest sense. It is, however, pretty delicious. Like a vinaigrette, it has a bit of saltiness, tartness, creaminess, and sweetness.

"The sun-dried tomatoes were robust and sweet and played well with the salty Parmesan. The oregano added a floral note, and the fennel made it energizing and playful."

Rajani LaRocca, Midsummer's Mayhem