Pasta entree - lactose intolerants - vegetarian
1 lb spaghetti
1 cup sundried tomatoes, packed in oil and drained
1/2 cup extra virgin olive oil
1 tbsp capers, packed in salt, carefully rinsed
2 cups cherry tomatoes (about 9 oz.) quartered
3 tbsp Parmigiano Reggiano or Grana Padano, grated
2 tbsp basil, chopped
Bring a tall pot of water to a boil.
In the meantime, prepare the sauce. In a blender combine both tomatoes, capers and olive oil; puree until smooth. Add a couple tbsp of warm water to help blending, if necessary. Transfer this pesto to a large serving bowl, stir in cheese and basil and set aside.
When water boils, add salt and pasta and cook it until "al dente", about 8 minutes. Drain it and transfer it into the bowl with the pesto, toss until well combined and serve immediately.
This recipe serves 4-5
- You can use grape tomatoes, or other you like, instead of cherry ones.
- If you like, you can use chopped parsley or chives instead of basil.