285 g/10 1/2
oz/1 small jar sun-dried tomatoes, drained,
reserving the oil
Olive oil
100 g/4 oz/1 cup grated Parmesan cheese
50 g/2 oz/1/2 cup
chopped mixed nuts
50 g/2 oz/1/2 cup chopped parsley
2 garlic cloves
225 g/8 oz tagliarini
Method:
Put the tomatoes in a blender
or food processor. Make up the reserved tomato oil
to 300 ml/1 1/4 cups with olive
oil.
Add the oil to the blender with the remaining
ingredients except the pasta.
Run the machine until
the mixture forms a smooth paste, stopping the
machine and scraping down the sides from time to
time. If the paste is a too thick, add a little hot
water.
Cook the pasta according to the packet
directions. Drain and return to the saucepan.
Add
the paste and heat gently, tossing until every
strand is coated. Serve straight away.
Starters Recipes -
Sun-kissed Tagliarini
