Well, yes, I know, pasta dishes are everywhere. Easy to make, anyone can do it, so what’s so special about them? The fact that they’re simple to make, quick and delicious just about does it for me! My favorite way to enjoy pasta is actually just with a simple tomato and basil sauce, a drizzle of olive oil and freshly grated parmigiano. Or any kind of pesto sauce. But for a very quick, short-cut version tomato sauce, there’s also a solution. If you need a 15-minute table ready pasta dinner, I hope you’ll like this recipe. It’s my go-to pasta dish whenever I have an empty fridge or unexpected guests pop in :-).
For the pasta sauce
1 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
about 10 sun-dried tomatoes, soaked for 10-15 minutes and chopped
1 bio vegetable bouillon cube
about 100 ml of good quality dry white wine
salt and pepper to taste
a few dry chili seeds (optional)
fresh basil and freshly grated parmigiano to garnish (optional)
baked cherry tomatoes to garnish (optional)
Choose your preferred pasta (mine is brown rice spaghetti) and cook it according to the instructions on the packaging.
In a sauce pan heat up the olive oil and add the minced garlic. Stir constantly for about a minute on low to medium heat (garlic burns quickly so don’t turn up the heat too high). Add the bio bouillon cube and the white wine. Stir until the bouillon cube completely dissolves. Add the chopped soaked sun-dried tomatoes, season with salt and pepper and add the chili seeds, if desired. Continue cooking the sauce until most of the liquid has evaporated.
By now, the pasta should be just about done, so all there’s left to do is to strain it well, add it to the sauce and mix well. Garnish with fresh basil, freshly grated parmigiano and baked cherry tomatoes and enjoy!