Dubbed by the guys on Gustoblog as a “new recipe”, it’s no news to me, having had experience with a more international style of Italian cooking. Below, we give you the run-down on pasta with sundried tomatoes.

Ingredients: any kind of pasta you like, dried tomatoes, salty ricotta, garlic and extravirgin olive oil. While we recommend homemade dried tomatoes, if that’s difficult try and find some that aren’t in oil.

Process: For the tomatoes, put some water to the boil, and in the meantime juice a couple of lemons. When the water is boiled (no salt!) add the lemon juice and tomatoes. After about 5-10 minutes, prepare on the side the extravirgin olive oil and oregano, add some basil if you like. Drain the tomatoes and place them in the marinade over night.

When you are ready to make the dish, drain the tomatoes from the marinade, blend them in a mixer or chop them up. Prepare some oil and garlic in a pan, and lightly fry the tomatoes for a couple of minutes. When the pasta is ready, toss it through the sauce in a pan.

Serve with a dusting of ricotta. Added advice is to use very little salt, or none at all, given the dried tomatoes and the ricotta.

Foto | Flickr

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