Farfalle with Sun-Dried Tomato Sauce

• 8 oz (225g) farfalle pasta
• 1/2 cup sun-dried tomatoes (oil-packed)
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup pine nuts, toasted (optional)
• 2 tbsp water (for adjusting sauce consistency)

Steps

1. 1 Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
2. 2 While the pasta cooks, in a food processor, combine sun-dried tomatoes, garlic, olive oil, Parmesan (if using), basil, and balsamic vinegar. Pulse until smooth.
3. 3 If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.
4. 4 In a large skillet, toast pine nuts over medium heat until golden brown, then set aside.
5. 5 Combine the cooked pasta with the sun-dried tomato sauce in the skillet, stirring to coat the pasta evenly.
6. 6 Season with salt and freshly ground black pepper to taste.
7. 7 Garnish with toasted pine nuts and additional basil before serving.

Nutrition

Tips

• For a richer flavor, soak the sun-dried tomatoes in warm water for 10 minutes before processing.
• Add cooked chicken or shrimp for a protein boost.
• If you prefer a dairy-free option, skip the Parmesan or substitute with nutritional yeast for a vegan alternative.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to restore sauciness.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with a crusty baguette on the side.

FAQ