The weather has made a turn for the worse here in ol’ London town, and after my run this morning through the wind and rain, I really felt like something warm and comforting and seen as though my Italian man would never say no to a pasta – I started experimenting.
This is what I came up with! A beautifully rich and hearty tomato sauce with creamy pine nuts and warming sun-dried tomatoes. I threw in some of my basil pesto that I had made a few days ago, but if you don’t have any, it’s still great without – just throw in some extra basil leaves!
Makes: Enough for two
- 2 big tomatoes
- 3 large sun-dried tomatoes (in oil)
- 3 cloves of garlic, peeled
- 2 tablespoons basil pesto (optional but awesome)
- 1/3 cup pine nuts or cashews (I used a mixture of both)
- A splash or two of almond/rice milk or water
- A handful of chopped black olives
- Fresh basil leaves
- Salt and pepper
- Pasta of your choice (I used gluten-free fusilli)
Get a big pot of water boiling for the pasta, add salt. In a small pan, heat some olive oil and add in the garlic cloves. Let them saute until they are a little golden. In a processor or blender add the tomatoes, sun-dried tomatoes, sautéed garlic with the oil, a splash of the milk or water and salt and pepper. If you are using the pesto, add this now. Blend until everything is combined.
Now add in the pine nuts/cashews.
Blend until the nuts are incorporate well and you have a nice creamy sauce. Now put the sauce back in the pan that you fried the garlic in and heat gently for a few minutes. Add to this the chopped olives and basil leaves. At this point, you may want to add a little hot water to thin it out.
Whilst the sauce is heating in the pan, cook your pasta according to pack directions. Once done, drain and return to the pot.
To this, add your sauce and stir well. Top with fresh basil leaves and cracked pepper. Enjoy!