I adapted this recipe from Food and Wine and love its simplicity, beauty and flavor. I changed a few things from the original recipe by using dried sun dried tomatoes not packed in oil, adding my own olive oil. At my local market they carry lovely sun dried tomatoes. You could drain sundried tomatoes and add your own high quality olive oil. I also included some crushed red pepper and fresh basil to the final version. This dish makes for a beautiful presentation and a healthy side (I served some turkey meatballs for the benefit of my boys) or serve as a stand alone offering.
Main Course, Pasta, vegetarian