Who is craving pasta today?! This Sun-Dried Tomato Pasta with Garden Greens has everything your taste buds need to get excited!
One of the first pasta dishes Adrian and I ever made together was a puttanesca recipe from Epicurious. We loved it because it was sooo flavorful and found that the secret ingredient to a lot of great pastas is actually anchovies! If you don't believe me, try it! The pasta won't taste like fish at all, but WILL be packed with heavenly umami flavors.
With our early discovery, we made the same recipe about 50 times over the last 10 years. It’s now semi-retired, but we still love to cook pasta with hints of puttanesca. This recipe is similar to a degree, but is a whole lot healthier with whole grains and garden greens.
While we still used canned tomatoes, jarred anchovies, and capers, we used Baia Pasta’s Whole Wheat Lilies instead of spaghetti, we added garden-grown arugula for added nutrition, and we packed a flavorful punch with sun-dried tomatoes and vermouth. No olives required because the sun-dried tomatoes stand in their place! Yum.
In a nutshell, this sun-dried tomato pasta is absolutely delicious! Make it and you will enjoy!
Sun-Dried Tomato Pasta with Garden Greens
Time: 20 Minutes
Kosher salt and freshly ground black pepper
3 tbsp extra-virgin olive oil
8 garlic cloves, finely chopped
1/2 cup sun-dried tomatoes packed in oil, sliced
1/4 cup vermouth or dry white wine
1 28 oz can crushed tomatoes
6 anchovy fillets, finely chopped
2 tsp red pepper flakes
3 tbsp capers, drained
16 oz dried campanelle pasta or Baia Pasta’s Lilies
1 cup packed fresh arugula, trimmed
1/2 cup grated Parmigiano-Reggiano + more for serving
Bring a large pot of salted water to a boil.
In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 20-30 seconds. Stir in sun-dried tomatoes and vermouth and simmer until vermouth evaporates. Add crushed tomatoes, anchovies, red pepper flakes, and capers. Season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the sauce reduces, about 8-10 minutes.
Meanwhile, add pasta to the boiling water and cook until al dente, about 7-9 minutes. Drain, reserving 1/4 cup cooking liquid.
Add pasta and reserved liquid to tomato sauce and simmer over medium heat, stirring to combine, about 3 minutes. Stir in arugula until wilted.
Divide pasta between four bowls and garnish with additional Parmigiano-Reggiano. Season with salt and pepper to taste.