Pantry Pasta

We usually do our food shops every other Sunday night… I wanted to make an in-advance lunch, but since we hadn’t gone shopping yet, we were running low on fresh ingredients. So I decided to make this pantry fave. It is even better with fresh arugula or spinach or some sliced zucchini, but it’s just fine on its own.

Sundried Tomato Orecchiette

• 25 sundried tomato halves (if dried, soak for 20 minutes in warm water; if oil packed, rinse)
• 1 clove garlic
• About 1/4 cup extra virgin olive oil
• About 2 T balsamic vinegar
• 1 can quartered artichoke hearts (packed in water, rinsed)
• Some cheese. I prefer feta or fresh mozzarella, but I was out and all I had was goat cheese, which works fine too. So would grated parm, pecorino or even fontina or gruyere.
• Salt and freshly ground pepper

First place the tomatoes and garlic into a Cuisinart and pulse until somewhat combined. Then, with the Cuisinart on, drizzle in the oil and vinegar until the mixture comes together into a ball. Add more oil or vinegar to taste.

When the pasta is done cooking (I love orecchiette for this, but any pasta shape would do), mix in the sauce, the artichokes, and the cheese.

I added a little dried thyme, and then packed it up for lunch. We have enough for 4 lunches.

Couple this with a baby arugula, tomato and avocado salad and you’ve got yourself a great lunch!

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