I’m always looking for fast recipes and this recipe was included in the 30 best fast recipes ever in the Food & Wine 30th Anniversary Issue. It’s really fast and was definitely tasty. I added prosciutto but I think it would be great with chunks of chicken. Changes in green.
Source: Food & Wine Magazine
1 pound pasta
2 medium tomatoes, diced (1 can diced tomatoes, drained)
4 oil-packed sun-dried tomatoes
2 Tbs. tomato paste
4 large basil leaves
1 garlic clove
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2.5 oz. prosciutto, chopped
1. In a large pot of boiling salted water, cook the pasta until al dente.
2. In a blender, puree the diced and sun-dried tomatoes with the tomato paste, basil, garlic and olive oil. Pour the sauce into a large bowl and season with salt and pepper.
3. Drain the pasta, add it to the sauce (add prosciutto) and toss well to coat. Serve piping hot.