Tagliolini con Pomodori Secchi

Name: Tagliolini con Pomodori Secchi (Thin noodles with sun-dried tomatoes)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 oz (100 g) freshly grated parmesan cheese; 12 sun-dried tomatoes, cut into long thin strips; 3 tablespoons (3 X 15 ml spoon) hot water; freshly ground black pepper; 2 cloves of garlic, chopped very finely; 6 tablespoons (6 X 15 ml spoon) virgin olive oil; 3 tablespoons (3 X 15 ml spoon) very finely chopped parsley; Egg noodles, optional; 12 oz (350 g) tagliolini, bought fresh or home-made with 3 eggs

Thin noodles with sun-dried tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

My son Marc came back from Rome a few years ago and told me about the wonderful pasta he had with sun-dried tomatoes. They are available here in jars packed in olive oil. Their very concentrated, sharp yet sweet taste is indeed a delight with pasta.

Ingredients

Basic recipe

Egg noodles, optional

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

Steep the strips of tomato in the hot water for about 1 hour. Sauté the garlic in the oil for a few minutes without allowing it to colour. Add the tomatoes, their soaking water and the parsley and cook for a further few minutes. Any oil that was covering the tomatoes in the jar can be added as well.

Meanwhile, cook the pasta ‘al dente’, drain and pour into a heated serving dish. Toss wi