Orecchiette with sun-dried tomatoes pesto

• 5 minutes to prepare • 10 minutes to cook • Serves 4

10 MINUTES RECIPE

 

So, we are back from a long and relaxing weekend at the seaside.

I don’t know about you, but my holidays mainly consist of walking, eating, avoiding to think, eating, reading and eating. You can easily imagine how I am impatient to come back to work and computers and cook-your-own-food (just kidding, I love it).

The first night back is always the toughest. We look at the fridge, lost. How come it is empty? Who stole our food? What are we supposed to do??
I am glad to announce that there is a way not to starve to death: the Glorious Cupboard and its Salvation content of Long-lasting Products. I told you already (right here, girl), always feed your cupboard, one day it will be your Hachikō.

 

Today you just need pasta, sun-dried tomatoes and almonds. 

We will be ready in 10 minutes.

Here are ingredients for the 4-serving recipe:

 

400 g orecchiette pasta
400 g sun-dried tomatoes preserved in EVO oil
50 g almonds 
1 sprig basil
salt and pepper

1. Let's start by preparing the pesto of sun-dried tomatoes: pour sun-dried tomatoes in a blender without draining them from the oil in which they are preserved. Add almonds and basil leaves and blend until the mixture is fairly grainy
2. Boil water in a pot, add salt and once started to bubble, pour the pasta
3. Take away one ladle of cooking water and keep it aside. Then drain the pasta 2 minutes before the cooking time indicated on the package; meanwhile, pour the pesto into the pot where pasta had been cooked
4. Add drained pasta, stir to color and add the cooking water that you kept aside. Mix well and cook for another 2 minutes on low heat until sauce is dry. Your orecchiette pasta with pesto of dried tomatoes are ready to be served and enjoyed !

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Now you can lie on your couch. Planning your next escape from the city.