Sundried Tomato Oregano Pasta

| October 14, 2007 | 3 Comments


Happy birthday, Weekend Herb Blogging! Weekend Herb Blogging is celebrating its second birthday this weekend. Creator Kalyn of Kalyn’s Kitchen has challenged bloggers to incorporate an herb and a veggie into a dish for this weekend’s roundup. I have to admit, mine doesn’t quite fit the bill though, since tomatoes are a fruit, not a vegetable. Nonetheless, this was yummy enough to send anyway.

Growing season here in the Northeast is on its final legs. Pretty soon, we’ll be fending off frost warnings and storm watches. Eeek. But I am an enjoy it while you can sort of girl, so I am. My parents still have a few deliciously ripe tomatoes on their vines, so I am using them as fast as I can get them. I wouldn’t want to let those bright orbs of sweet goodness go to waste!

(Coincidentally, tomatoes are rich in lycopene, a powerful antioxidant that is known to help ward off cancer. Cooked tomatoes are the best source of lycopene.)

This pasta is a quick but hearty meal. I suggest using Barilla pasta, because its my favorite, but you can substitute another brand if you prefer. You’ll need 4 servings of cooked pasta when all is said and done. If you wanted to make this appropriate for a low-carb lifestyle, omit the sugar and stir in a bay leaf with the oregano. Remove before serving.

Sundried Tomato Oregano Pasta
serves 4
1/2 box Barilla mini penne
1 tbsp extra virgin olive oil
2 medium tomatoes, diced
1/4 cup sundried tomatoes (not packed in oil)
1 tbsp fresh oregano
Sea salt
Pepper
a glug of Balsamic vinegar (about 2 tbsp)
a pinch of sugar
1/2 cup freshly grated Parmesan cheese

Bring water to a boil for the pasta. Meanwhile, dice the tomatoes and chop the sundried tomatoes into 1/4 inch slices. Finely chop the oregano too and set aside.

Heat the olive oil in a skillet until warm. Add the tomatoes and stir.

Is the water boiling now? Add the pasta and cook for 10 minutes. (Or according to package directions — you want it al dente.)

When the tomatoes begin to break down, stir in the oregano, salt and pepper. Cook for another 5 minutes or so. Stir in the balsamic vinegar and sugar. Cook for an additional 2-3 minutes, until the sauce becomes thick (it will actually be somewhat paste-y). Transfer to a mixing bowl and top with cheese.

When the pasta is done, toss with the sauce and cheese in the mixing bowl. Serve immediately.

Category: Fruit, On the web, pasta, vegetables, vegetarian

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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  1. Kalyn says:

    Sounds delicious! I actually researched the whole fruit/vegetable thing for tomatoes, since I wanted to include them in the poll, and although they are botanically a fruit, they are classified as a vegetable, so no worries there! And it seems as though they might be the winner too! Thanks so much for helping make the two year anniversary so much fun.

  2. Patti says:

    This sounds yummy. We love pasta. I’ll try Barilla on your recommendation!

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