Tuesday, April 19, 2011

Sun Dried Tomato and Garlic Spaghetti

As I was cooking tonight I said to myself "how have you not blogged about sun dried tomato and garlic spaghetti yet?". It's my favorite way to eat pasta. Ever. I was first introduced to it when my mom started whipping it up for my parents during a childhood phase when I refused to eat pasta covered in anything that wasn't my mother's red sauce (I would immediately dismiss any other sauce as inferior).  Once that bratty stage was over, I tried and fell in love with this deliciously garlicky pasta. It became one of my staple meals in college, for good reason. It's super quick, spicy and comforting -- three fantastic qualities in almost any dish.

Sun Dried Tomato and Garlic Spaghetti
Makes 3 large servings
  • 1 13.25 oz / 375 g box spaghetti or other long pasta
  • 3-4 tablespoons extra virgin olive oil
  • 7 garlic cloves, minced
  • 1 heaping cup julienned sun dried tomatoes (I used the kind packed in oil)
  • 1 teaspoon dried oregano
  • 1/2-1 teaspoon red pepper flakes or to taste
  • Optional: A generous sprinkling of almesan 
1.  Bring a large pot of water to a boil. Add a couple teaspoons of salt. Toss in the pasta and cook per the packages directions until al dente.
2.  When the pasta is about 5 minutes from being done, heat the oil in a large saute pan over medium heat. Add the garlic and cook for about 3 minutes. Toss in the sun dried tomatoes, oregano and red pepper flakes and cook for another 3 minutes.
3.  Drain the pasta well and add it to the saute pan with the rest of the ingredients, stirring to coat each spaghetti strand in the garlicky, tomatoey goodness. After about 5 minutes, or once the pasta is piping hot, transfer to three plates and serve with a sprinkle of almesan.

Adapted from Isa Chandra Moskowitz and Terri Hope Romero's Veganomicon
Makes about 3/4 cup
  • 2 tablespoons raw or toasted sesame seeds
  • 1/2 cup raw almonds
  • 1 teaspoon lemon zest
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt or to taste
1.  If your sesame seeds are toasted, skip this step. If they're raw, as mine were, toast them in a dry pan over medium heat until they're light brown and fragrant, which should only take about 5 minutes.
2.  Combine all the ingredients into a blender (or in my case, a Magic Bullet -- the shaker lids are so perfect for this!) and whiz until completely pulverized. Sprinkle over pasta, pizza, salad or whatever else your little heart desires.


  1. We love garlic at our house. I can't wait to try this with brown rice pasta!

  2. Hey Andrea! Thank you so much for stopping by! This pasta is definitely not for the garlic averse (or for a first date). I imagine it would be equally delicious with brown rice pasta.