Fettucine with Sundried Tomatoes
This quick and easy pasta dish that calls for just five pantry staples and parmesan cheese is perfect for midweek suppers. It’s versatile, too. Don’t like capers? Substitute sliced black olives, mushrooms or anchovies. Have some leftover meat or shrimp from another meal? Toss it in. We like this just as it is served with green salad and a bit of fresh bread for a complete meal.
1 cup oil marinated sundried tomatoes, quartered
¼ cup capers
¼ cup olive oil
1 clove garlic, mashed
½ lb dried fettuccine
grated parmesan cheese
In a large sauté pan, heat the olive oil over medium heat for one minute. Add the tomatoes and capers, sauté just until warmed through.
Cook the pasta according to package directions and drain slightly and add to the sauté pan with a bit of the pasta water to moisten. Gently toss to coat the pasta with the olive oil and tomatoes. Serve right away with a generous handful of parmesan cheese. Makes 2 servings.