Sundried Tomato and Garlic Pasta
Ingredients
- 250g pasta of choice
- 115g sundried tomatoes, chopped (oil-free)
- 4 garlic cloves, finely chopped
- 1/2 teaspoon fennel seeds
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- 1/8 teaspoon apple cider vinegar
- Salt and pepper, to taste
Preparation
Cook pasta according to packet directions. Drain and reserve 1 cup of pasta water. Rinse pasta, and set aside.
In the meantime, cook the garlic, oregano, chili flakes, and fennel seeds on a low heat until fragrant. Add in the sundried tomatoes, and continue cooking for a further 3 to 5 minutes.
Add the tomato paste, apple cider vinegar, and half a cup of the reserved pasta water to the pan. Bring to a boil, then reduce to simmer, combining everything well.
When the pan is simmering gently, add the pasta and stir until coated. If needed, add some more of the reserved water. Season with salt and pepper, and serve, sprinkled with your favorite dairy-free parmesan.
