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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Pasta with melted cheese is the one thing I could eat over and over again." -Yotam Ottolenghi

The refrigerator light goes on...

I debated what to call this sauce. It is not exactly a pesto nor is it really a sauce. Nor is it really a vinaigrette in the strictest sense. It is, however, pretty delicious. Like a vinaigrette, it has a bit of saltiness, tartness, creaminess, and sweetness.

The vinaigrette (sauce) is perfect on pasta and the small dices of mozzarella add some creamy texture while the capers bring not just saltiness but enhance the umami flavors in the whole dish.

 
 

Pasta with Sun Dried Tomato Viniagrette



Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking time: 45 minutes

This recipe can easily be multiplied, but once added to the pasta, does not work well as leftovers. The vinaigrette can be made in advance and stored in the refrigerator for about 2 days. Try using any extra vinaigrette as a spread on sandwiches.

2 ounces sun dried tomatoes
1/2 cup boiling water
1/4 cup walnuts
2 tsp. olive oil
1/2 small onion (finely diced)
1/8 tsp. salt
to taste black pepper
1/2 lemon (juiced)
4 quarts water
4 ounces whole wheat or gluten free penne
2 tsp. capers
3 ounces fresh mozzarella (cut into small dice)

Pasta with Sun Dried Tomato Viniagrette

Place the sun dried tomatoes in a small bowl.

Pour the boiling water over the tomatoes and let stand for 30 minutes.

Place the walnuts in a small skillet over medium high heat.

Toast for about 5 minutes. Shake the pan frequently, and adjust the heat so the nuts brown but do not burn.

Add the olive oil to the pan with the walnuts and swirl to coat the skillet.

Add the onions and cook for 5 to 7 minutes until softened, stirring frequently.

Place the onions and walnuts in a blender or mini-chopper.

Add the salt and lemon juice.

Process until smooth.

Add the sun dried tomatoes (but not the water they steeped in).

Process until smooth. Add liquid from the tomatoes 2 tablespoons at a time, to 1/2 cup (4 tablespoons), and process. Return the vinaigrette to the pan over very low heat to warm.

Place the 4 quarts water in a large pan over high heat.

When the water boils, add the pasta and cook for about 12 to 15 minutes (or according to package instructions) until done.

Drain the pasta and return to the pan.

Reduce the heat to low and add the sauce, mozzarella, and capers.

Heat for about 2 minutes, folding gently, and serve.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

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Amount Per Serving

Calories 520 Calories from Fat 216
% Daily Value
Total Fat 24g
    Saturated Fat 6g 30%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 30mg 10%
Sodium 505mg 21%
Total Carbohydrates 63g 42%
    Dietary Fiber 11g 44%
    Sugars 14g
Protein 21g
Vitamin A 6% Vitamin C 30%
Calcium 6% Iron 25%
Vitamin K 15mcg Potassium 1075mg