When I was in college and had a…we’ll just say a rough night, I would often have pasta with tomato sauce for breakfast. Much like home fries and ketchup, there was something healing about a big bowl of carbs coated in thick, salty, tangy, antioxidant-filled tomato sauce and salty, sharp cheese. Back then I always had a jar of tomato sauce in the fridge; today, not so much. But I do have sun dried tomatoes, almonds, garlic and olive oil.
This weekend was the wedding of some of my best friends and all the fun from Saturday was followed by a certain amount (a LOT) of lethargy on Sunday. Sigh, when did I get so old? For breakfast I turned to potatoes and ketchup (and gravy and cheese, if I’m being completely honest-disco tots! Brilliant!), but for dinner, I turned to my old friend pasta with tomato sauce.
I’ll admit that part of the reason I made this recipe was because it required no trip to the grocery store and hence allowed me more time on the couch. I’ll also admit that I took this very, very fast recipe and made it quicker by lazily skipping the whole toasting-the-nuts part. I just…didn’t…want…to bother. It was just asking too much. I didn’t miss the toastiness, but it probably would add a little something-something and you should probably take the 3 minutes and toast yours.
This is a quick, hangry meal. It’s super garlicky, super salty, and super rich and tomato-y. This pesto contains no cheese, which I liked because it’s already pretty rich from the tomatoes and cheese would dilute the deep flavor. You should aim to use good quality sun-dried tomatoes, since they define the entire flavor profile of this dish. I’m going to suggest this for your next hungover day…we all have them.
Adapted from Food and Wine. Serves 3-4.
Mine turned out really, really, really garlicky, which I loved. If you’re garlic-sensitive, cut it back a clove. I used rotini, which is nice because the pesto sticks in the grooves, but you could use any pasta, really.
1/2 c oil-packed sundried tomatoes, drained
1/3 c sliced almonds (toasted, if you’re fancy)
2 large garlic cloves, sliced
1/2 c olive oil
8 oz pasta (I used whole wheat)
- Fill a medium pot with water and add a good palmful of salt (it should be salty!). Bring to a boil. Add the pasta and cook until al dente
- While the pasta cooks, combine the sun-dried tomatoes, almonds and garlic in a mini food processor and pulse until ground
- While the machine is running, add the olive oil in a steady stream until well combined
- Season to taste with salt and pepper; the amount of salt will depend on how salty your tomatoes were
- When the pasta is done, drain it in a colander, return to the pot and toss with the pesto. Serve