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Saccottini with Sun-Dried Tomatoes

Main Course, Pasta | November 20, 2015 | By




1/2 pound  Saccottini ( I used  cheese-pesto saccottini but you can use any kind)

sea  salt

Olive oil

1 pound cherry  tomatoes, sliced

3/4 cup good black olives, such as kalamata, pitted and diced

5 sun-dried tomatoes in oil, drained and chopped

1/2 cup Parmesan cheese, grated

1/2 cup basil leaves, julienned


For the dressing:

5 sun-dried tomatoes in oil, drained

4 tablespoons good olive oil

3 garlic clove, diced

1 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/2 tsp sugar

1/2 cup Parmesan cheese



Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 6 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives,  and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, olive oil, garlic,sugar, Parmesan cheese , salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the little more   Parmesan and basil, and toss well.



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Georgia Bitay